Cole Slaw: Cut up all the ingredients and place in a bowl. Combine the dressing ingredients and mix well. Combine cabbage and dressing right before serving.
Southern Fried Chicken: Pat dry the chicken breasts and season liberally with the seasoned salt.
Prepare the dredge with the flour, salt, pepper and cayenne pepper. Mix well. Roll each piece of chicken in the dredge. Let rest.
Meanwhile, pour the corn oil into a cast iron skillet on medium high heat. Once the oil begins to shimmer, it is ready for the chicken. Cook the chicken in batches. Cook 3 - 4 minutes per side.
Drain on a drying rack. Place the chicken on a baking tray and cook for another 15 minutes in a 350 degree oven. Remove from oven and let rest for 2 minutes.
Next, place the buns in the oven for about 90 seconds to get a good toast on them. Prepare the sriracha mayo by combining mayo and sriracha sauce. Mix well.
Assemble the sandwich by slathering the bottom bun with the sriracha may; top with a fried chicken breast and cover with as much slaw as you desire. Top with bun.
Serve and enjoy!