Ingredients:

  • 2 cups buttermilk
  • 2 tbsp hot sauce
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1/2 cup mayonnaise
  • 1 tbsp honey
  • 1 tsp lemon juice
  • 1/2 tsp smoked paprika
  • 4 6 oz chicken breasts
  • 4 brioche buns
  • 1 tbsp butter, melted
  • 16 thick-cut barrel pickles
  • Canola oil for frying

Instructions:

  1. Place chicken breasts between parchment paper and pound to an even 1-inch thickness.
  2. Whisk together buttermilk, hot sauce, paprika, garlic powder, salt, and cayenne pepper in a bowl. Submerge chicken breasts fully and marinate in the fridge for at least 30 minutes.
  3. In a second bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  4. Remove a chicken breast from the brine, letting excess drip off, then place it in the flour mixture.
  5. Firmly press the flour into the meat using your palms to create craggy bits, then dip back into the brine and repeat the flour press for a double-dredge coating.
  6. Heat canola oil in a cast iron skillet or deep fryer. Fry chicken until the internal temperature reaches 165°F.
  7. Mix mayonnaise, honey, lemon juice, and smoked paprika to create the signature sauce.
  8. Brush brioche buns with melted butter and toast until golden brown.
  9. Assemble by spreading sauce on the toasted buns, adding the fried chicken breast and thick-cut pickles.