Whisk flour, Cajun seasoning, pepper, and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Coat again in flour mixture, shaking off excess. Set aside on a plate lined with baking paper
Combine garlic, mayonnaise, and Tabasco in a small bowl. In a separate bowl, combine onion, chilli, cabbage, carrot and lime juice and zest
Pour oil into a large heavy frying pan to a depth of 1 1/2 cm. Heat over medium heat until oil is hot (test with a small piece of bread - when bread bubbles and turns golden brown the oil is ready). Fry the chicken, in batches, until golden brown and cooked through, about 4 to 5 minutes per side. Transfer to a wire rack set over a baking tray; season lightly with extra salt
Spread rolls with spicy mayonnaise. Top with lettuce, pickles, cabbage slaw and chicken. Serve with shoestring fries
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