To marinate the chicken, combine the buttermilk and seasonings in a bowl and stir until combined. Place raw chicken in the bowl and stir to evenly coat the chicken. Cover the bowl with plastic wrap, or place all the chicken and marinade into a gallon sized bag and seal. Store in the refrigerator to marinate for at least 60 minutes, or up to 4 hours.
To pickle the carrot, combine the vinegar, water, sugar, salt, and ginger together in a small sauce pan and bring to a simmer. Stir to dissolve the sugar and salt into the liquid. Once the ingredients are dissolved, turn off the heat. Place the carrot in a heat proof bowl, and slowly pour over the liquid mixture. Let it sit on your counter top for an hour, or once cooled placed in the refrigerator for up to 4 hours.
To make the sriracha mayonnaise, combine all the ingredients and stir until evenly combined.
Once the chicken is done marinating, you can begin to coat it and fry. To do such, place the all purpose flour and seasoning in a bowl and whisk to combine. To preheat the oil, use ideally a 12 inch cast iron pan or large heavy bottom pot. Pour in the vegetable oil until it reached one inch up the sides of the pan. Place the flame on medium high heat and preheat oil until it is between 375 and 400 degrees.
Remove one tender from the marinade and let the excess drip off back into the bowl. Place the chicken tender into the seasoning flour and press down to coat the chicken. Place on a separate plate or tray, until all the chicken tenders are coated.
Once the chicken in coated in the flour mixture, carefully place one chicken tender at a time into the hot oil. Do not overcrowd the pan, fry the chicken in batches so I would stick to 4 tenders in the pan at one time. Fry on each side for 3 minutes or until the internal temperature of the chicken is 165 degrees F. Once they are done frying, remove the chicken tenders and place on a wire rack tray or a tray lined with a paper towel. While the chicken tender is still hot, sprinkle on some extra Sriracha seasoning on both sides to lightly coat in the seasoning.
To assemble each sandwich, toast the inside of the rolls if preferred. Spread 1 TBS of sauce down on each side of the bread. Place one chicken tender inside each roll. Top with as much of each sandwich ingredient as you would like, I like to do a small handful of each of the five ingredients. Serve alongside French fries or your favorite chips. I served it with some French fries that were tossed in the Rodelle Sriracha Seasoning.
