Step 1
To make the flour, in a large bowl, whisk together all of the Seasoned Flour ingredients until well combined. Pour the flour mixture into a heavy duty brown paper bag.
Step 2
To make the chicken, in a large bowl, whisk together the buttermilk and hot sauce. Add the chicken and submerge in the buttermilk mixture. Transfer to the refrigerator and marinate for 4 hours.
Step 3
Remove the chicken from the buttermilk mixture, allowing any excess to drain off. Place the chicken in the bag with the flour. Clasp the bag at the top and vigorously shake to completely coat chicken with flour. Remove chicken from the bag, tap off excess flour, and transfer to a baking sheet lined with a wire rack. Let rest at room temperature for 15 minutes.
Step 4
As the chicken is resting, fill a large cast iron skillet one-third of the way up the sides with melted shortening or peanut oil. Heat the oil to 340 degrees.
Step 5
When the oil is hot, cook until the chicken is golden brown and crisp on both sides and the internal temperature of the chicken reaches 165 degrees (14 to 16 minutes). Reserve frying oil.
Step 6
In a medium bowl, whisk together the cayenne, brown sugar, paprika, chili powder and garlic powder. Carefully whisk in the reserved frying oil until a loose paste has formed. With a pastry brush, coat the surface of the fried chicken with the sauce.
Step 7
Slice KING’S HAWAIIAN rolls in half horizontally; spread HEINZ Mayonnaise on each side, place pickles evenly across and add the chicken pieces.
Step 8
Separate sliders and serve hot!
