# What You'll Need:
→ 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
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
→ For Frying
17 - 3 cups vegetable oil
→ 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
→ To Serve
26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato, sliced (optional)
# How to make it:
01 - Whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder in a large bowl. Add chicken breasts, turning to coat 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. Mix thoroughly to distribute spices evenly throughout the coating mixture.
03 - Pour vegetable oil into a heavy skillet or Dutch oven. Heat to 350°F. Place a wire rack over a baking sheet lined with paper towels for draining cooked chicken.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the dredge mixture, coating completely. For extra crunch, repeat the dredging process to create a double layer.
05 - Carefully place coated chicken into the hot oil. Fry for 4 to 6 minutes per side until deep golden brown and crispy. Verify 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 in a small bowl until smooth and fully combined. Season with salt and pepper to taste.
07 - Lightly toast brioche buns in a skillet or toaster until golden and warm.
08 - Spread a generous layer of sauce on both cut sides of each bun. Place fried chicken on the bottom bun. Top with pickle slices, lettuce, and tomato if using. Crown with the top bun and press gently.
09 - Serve immediately while chicken remains crispy. Offer additional sauce on the side for dipping.
