In a large bowl, whisk together mayonnaise, dijon mustard, apple cider vinegar, sugar, onion powder, celery seeds, and salt to create the dressing for the coleslaw. Add shredded cabbage, and toss to coat. Refrigerate for a minimum of one hour before serving to soften cabbage.
Place chicken in a bowl, and add salt and black pepper. Massage to coat, cover, and place in fridge for a minimum of one hour to dry brine.
Whisk together buttermilk, pickle juice, egg, and cayenne pepper sauce in a bowl. On a plate, mix together all purpose flour, corn starch, and salt.
Carefully coat each piece of chicken in buttermilk mixture, and then dredge in flour mixture making sure every bit of the chicken is covered. Allow to sit for 15 minutes for the coating to set.
Fill a deep pot 1/2 way with canola oil and preheat to 350 degrees. Gently lay chicken into hot oil and cook for two to three minutes on each side, or until crispy and deeply golden on the outside, and cooked through in the middle. Drain on a wire rack.
In a bowl whisk together hot frying oil, brown sugar, chilli powder, garlic powder, smoked paprika, and salt. Brush both sides of the chicken with sauce so that it is well coated.
To serve, place fried chicken on a piece of white bread, and garnish with a couple of pickle slices and a bowl of cold crunchy coleslaw on the side. Enjoy! :)