Nashville Hot Chicken Sandwich

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Slaw:

1/4 cup mayonnaise

2 tablespoons apple cider vinegar  

2 teaspoons granulated sugar  

Kosher salt and freshly ground black pepper 

1/2 head red cabbage, cored, thinly sliced (about 4 cups) 

1 cup shredded carrots  

1 shallot, thinly sliced  

Hot Chicken:

Vegetable oil, for frying

Miss Brown's House Seasoning, recipe follows

2 skin-on, boneless chicken breasts (about 12 ounces each), cut in half crosswise (see Cook's Note)

1 1/2 cups all-purpose flour  

2 cups buttermilk  

1/2 cup hot sauce, such as Frank's RedHot 

4 split potato rolls, toasted, for serving  

Dill pickles, for serving  

Hot Butter Sauce:

1 stick (8 tablespoons) unsalted butter

1 cup hot sauce, such as Frank's RedHot 

1/4 cup packed light brown sugar  

1/4 teaspoon cayenne  

1 teaspoon Miss Brown's House Seasoning, recipe follows 

Miss Brown's House Seasoning:

1 teaspoon onion powder

1 teaspoon sweet paprika  

1 teaspoon garlic powder  

1 teaspoon kosher salt  

1 teaspoon freshly ground black pepper