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Fried Chicken Sandwich with Slaw and Spicy Mayo

['1 garlic clove, finely grated', '1/2 cup mayonnaise', '1 tablespoon Louisiana-style hot pepper sauce', '1/2 small red onion, thinly sliced', '1 jalapeño, thinly sliced', '4 cups thinly sliced cabbage', '1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice', '2 cups all-purpose flour', '1 tablespoon ground black pepper', '1/2 teaspoon kosher salt plus more', '1 cup buttermilk', '2 8-ounces skinless, boneless chicken breasts, halved crosswise', 'Peanut or vegetable oil (for frying)', '4 white sandwich rolls', '2 tablespoons unsalted butter, room temperature', 'A deep-fry thermometer']

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

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