# Components:
→ Chicken & Marinade
01 - 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
→ Dredge Coating
09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon paprika
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon black pepper
→ Frying
17 - 3 cups vegetable oil for frying
→ Creamy Homemade Sauce
18 - 1/2 cup mayonnaise
19 - 1/4 cup sour cream
20 - 2 teaspoons hot sauce
21 - 1 tablespoon lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey optional
25 - Salt and pepper to taste
→ Sandwich Assembly
26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato sliced optional
# Directions:
01 - Whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder in a large bowl. Submerge chicken breasts completely, cover, and refrigerate for at least 1 hour or overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper in a shallow dish. Whisk thoroughly to distribute spices evenly throughout the coating mixture.
03 - Pour vegetable oil into a heavy skillet or Dutch oven. Heat to 350°F. Position a wire rack over a baking sheet to drain cooked chicken.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the dredge mixture, coating completely. For extra crunch, repeat the coating process a second time.
05 - Carefully place chicken in hot oil. Fry 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain excess oil.
06 - Whisk mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using until smooth and fully combined. Season with salt and pepper to your preference.
07 - Lightly toast brioche buns until golden and warm to the touch.
08 - Spread sauce generously on both bun halves. Layer bottom bun with fried chicken, pickle slices, lettuce, and tomato if desired. Crown with top bun. Serve immediately with additional sauce on the side.
