Preheat the oil for frying in a heavy pot to 350ºF.
Season the chicken with salt and pepper then place in buttermilk with sriracha and set aside for 10 minutes in fridge.
Make Spicy Mayo: combine the mayonnaise, sriracha and honey. Mix well to incorporate. Set aside.
In a large mixing bowl add flour, corn starch, paprika, granulated garlic and onion powder. Season well with salt and pepper. Remove chicken from fridge, drain any excess liquid then toss the chicken pieces in the flour, coating each piece evenly.
Working in batches, shake off any excess flour and fry the chicken in the hot oil until golden brown. Remove the chicken from the fryer and allow the excess oil to drip off.
Once all the chicken is fried, toss in a large bowl with diced vegetables and spicy mayo
Brush the insides of the sub rolls with garlic butter and toast both sides in a dry pan – 30 seconds per side until golden brown.
To assemble, place some shredded cabbage on the bottom halves of buns. Top each with 3 slices of tomato. Divide the fried chicken mixture evenly amongst the sandwiches forming a mound so it sticks together and stays in place. Place tops on
Serve & enjoy!