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For the slaw, combine vinegar, pickle juice, mustard, celery seed, garlic, white and brown sugar and salt in small pot, heat to dissolve the sugar and salt; whisk in oil. Pour warm dressing over cold slaw mixture of cabbage, carrot, red onion and chili peppers. Chill. Can be made 1 day ahead.
For the sauce, brown bacon in a small pan into crispy bits, remove to cool.
In a bowl, whisk together Dijon, lemon juice, egg yolks and vinegar. Add oil in very slow stream while whisking then season aioli with sea salt to taste. Add bacon bits and about 2 teaspoons of smoky bacon drippings; stir in hot sauce to combine. Chill sauce until ready to use and up to 1 week.
For chicken, place flour in a shallow dish and add dried spices, pepper and salt. Whisk to combine. Pour buttermilk in a separate dish. Soak chicken in the buttermilk for as little as an hour or as long as 24 hours. Remove chicken and shake off excess buttermilk. Dip in flour mixture. (Feel free to double dip for extra-crispy chicken!)
Heat about 3 inches of oil in a Dutch oven or counter top frying to 360-365˚F degrees. Fry chicken in 3-piece batches until golden and cooked through, about 8-10 minutes. Keep warm on wire rack inserted into baking sheet in warm 275˚F oven. When chicken comes out of oil, season with a little more salt.
Dress toasted buns with special sauce and top with a piece of chicken and some slaw salad.