Directions

1. Rinse chicken and pat dry. Place in large plastic zip bag of milk and place in fridge for at least 30 minutes. Place flour in separate plastic bag and season with half of the Cajun seasoning, half of the paprika, salt and pepper. Mix well. Select deep pan and fill approximately halfway with cooking oil. Place on high heat. Oil will be ready for cooking with a sprinkle of flour tossed into the pan sizzles. While oil is heating, remove chicken from milk and place in bag of flour. Seal and shake chicken, massaging flour into chicken. Let sit until flour becomes almost like a paste.
   
2. Fry chicken until bottom is crispy and turn to fry the other side until crispy. Once chicken is crispy on both sides, flip and fry each side once more. The chicken should be slightly brown in color. While chicken is cooking, prepare the sauce. Melt butter in pan and add remaining Cajun seasoning, hot sauce, paprika, garlic salt and sprinkle of sugar. Stir until sauce is mixed well. Do not overcook or butter and seasonings will separate. Remove chicken from oil. Pat chicken on paper towel and add to sauce, stirring it until chicken is coated. Keep pan hot but watch that chicken doesn’t become soggy. Do not cover.
3. When chicken is almost cooked, prepare the slaw. Cabbage will ‘sweat’ and become runny, so wait until you are about to plate your sliders to mix the slaw. Remove base from a head of green cabbage and section into quarters. Place quarters in a food processor and grind until finely chopped. Place chopped cabbage into large mixing bowl and press paper towel into it to remove any excess liquid.
   
4. When chicken is ready to plate, mix chopped cabbage with mayo, sugar, salt and pepper. Top each slider with slaw to temper the heat. For extra spicy hot chicken, double down on the Cajun seasoning, garlic and paprika.
   
5. Serve immediately atop toasted buns with pickled okra or dill pickles