1. For the slaw dressing, mince the garlic, and add mayo, lemon juice, and the Dijon mustard together in a bowl. Add salt and pepper to taste.
2. Taste the kale slaw dressing and adjust the seasoning with salt and fresh cracked pepper. Refrigerate until ready to use.
3. Peel shallot(s), cut it in half, and then julienne into very thin slices.
4. Mix all the cut up vegetable in a big bowl, and mix the kale slaw dressing in until properly coated. Refrigerate for 20 minutes before serving.

1. Crush the garlic cloves with the flat of a knife and remove the skin. Then mince the garlic very finely.
2. Add the garlic to a small bowl, seasoning and whisk together with mayonnaise, lemon juice, and ¼ teaspoon salt.
3. Wrap and refrigerate for 30 minutes to allow the flavors to develop.

1. In a medium sized mixing bowl combine egg whites, hot sauce with 1 tsp salt & paprika, 1/2 tsp onion powder, garlic powder, white pepper and cayenne pepper.
2. Add in chicken breast and use your tongs to ensure they'll all evenly coated. Cover with cling film then marinate in the fridge. (Mark highly recommends a minimum of 1 hour to marinate.)
3. Take the chicken out the fridge 30mins before needed to bring close to room temp.
4. While chicken is marinating, make breading mixture.
5. When you are ready to fry the chicken, dredge each breast in the seasoned flour, making sure you completely coat each one.  (Really get in all the cracks and crevices of the chicken to create lots of craggy bits on the batter.) Place to one side.
6. In a large pot or deep sided pan heat up 3-4 cups oil to 180C/356F.
7. Place 2-3 chicken breast in hot oil and fry for 3-5 mins each side, or until deep golden and crunchy. The internal temp of the chicken should reach 165°F (will continue cooking slightly as it rests). The temp of the oil will likely drop when the chicken starts frying, and that's fine, but make sure the chicken internal temperature is 165°F before removing from the oil. Carefully remove and rest on wire rack or on paper towels.
8. To serve, take the toasted bun and put some of your garlic aioli on the bottom, then add crispy chicken, slaw, pickles, and top with the bun.

In a shallow dish, combine 1 3/4 cups flour with 2 tsp paprika, 1 tsp baking powder, salt and oregano, 1/2 tsp onion powder, garlic powder and cayenne pepper and 1/4 tsp black pepper.