COMBINE chicken, cola and bourbon. Refrigerate 1 hour.
TAPATIO Mayo: Combine ingredients until well blended; refrigerate until ready to use.
SANDWICH Assembly: Deep-fry celery leaves in 320ºF oil until crisp. Drain.
PAN-FRY garlic in 1/2-inch oil until golden brown. Drain.
REMOVE chicken from brine; discard brine. Cut each chicken breast in half. Coat in buttermilk then dredge in seasoned flour. Deep-fry in 350ºF oil until done (165ºF). Drain well.
FILL 1 roll with 2 Tbsp. Tapatio Mayo, 1/2 tsp. garlic chips, 2 Tbsp. celery leaves and 1 fried chicken half.