How to make it:
Over medium heat, pour about 1/4 cup oil in a large skillet. While that’s heating, mix together bread crumbs, flour and spices in a shallow plate-bowl. Pat dry the chicken tenders, then dredge into the bread-flour mixture. When the oil is hot, carefully place breaded chicken into the pan. Cook about 3-5 pieces at a time, not over-crowding the pan. Flip when you see the edges are turning golden brown. Set on a papertowel-lined plate as they finish cooking. (You can use frozen breaded chicken tenders if you prefer that shortcut. Bake as directed.)

In a medium mixing bowl, toss together the wing sauce and worcestershire. Set aside.

In a small mixing bowl, add about half the bag of the slaw and pour over bleu cheese dressing and spices; toss together and set aside. (Tip: If your bag of slaw has a strong chemical smell, soak in a bowl with water and 1 Tablespoon baking soda. Manipulate with your hands for a couple minutes. Thoroughly rinse and pat dry.)

Butter your buns. Heat a small frying pan over medium heat. Toast the butter side of each bun for just a couple of minutes until lightly golden brown. This step elevates the sandwich so much you’ll never skip it again.

Once all of the chicken is done, toss with the wings sauce and assemble the sandwich: fresh mozzarella on the bottom, 2-3 pieces of chicken, top with slaw. Get ready to experience heaven in your mouth. Enjoy!