Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, sliced in half horizontally (or 4 chicken cutlets)
- 2 cups buttermilk
- 1 tsp hot sauce (optional)
- 2 tsp kosher salt
- 1 tsp black pepper
For the Coating
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional)
- 1 tsp salt
- 1 tsp black pepper
For Frying
- Vegetable, peanut, or canola oil
For the Sauce
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- 1 tsp honey
- ½ tsp smoked paprika
- ½ tsp garlic powder
For Assembly
- 4 brioche buns
- Dill pickle slices
- Butter for toasting buns
Instructions
1. Marinate the Chicken
In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken, making sure it is fully coated. Cover and refrigerate for at least 2 hours or overnight for the juiciest results.
2. Prepare the Coating
In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly mixed.
3. Make the Sandwich Sauce
Whisk together the mayonnaise, Dijon mustard, pickle juice, honey, smoked paprika, and garlic powder until smooth. Refrigerate until ready to use.
4. Bread the Chicken
Remove each chicken piece from the marinade, allowing excess liquid to drip off. Press firmly into the seasoned flour mixture, coating every surface. For an extra-crispy crust, dip the chicken back into the buttermilk and coat with flour a second time.
5. Fry Until Golden
Heat about 2 inches of oil in a heavy pot to 350°F. Fry the chicken 5–7 minutes per side, depending on thickness, until deep golden brown and the internal temperature reaches 165°F. Transfer to a wire rack and let rest for 5 minutes.
6. Toast the Buns
Spread a thin layer of butter on the cut sides of each brioche bun and toast in a skillet until lightly golden.
7. Assemble the Sandwiches
Spread the prepared sauce on both halves of each toasted bun. Add the crispy fried chicken and several pickle slices, then finish with the top bun and serve immediately.