# What You 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:
01 - Whisk buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder in a large bowl. Submerge chicken breasts, cover, and refrigerate for at least 1 hour or up to overnight.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper in a shallow dish. Mix thoroughly to distribute spices evenly.
03 - Pour vegetable oil into a heavy skillet or Dutch oven. Heat to 350°F. Position a wire rack over a sheet pan for draining cooked chicken.
04 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into the dredge mixture. For extra crunch, repeat the coating process a second time.
05 - Carefully place chicken in hot oil. Fry 4–6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Whisk mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to taste. Refrigerate until serving.
07 - Lightly toast brioche buns in a dry skillet or under a broiler until golden and warm.
08 - Spread sauce generously on both bun halves. Place fried chicken on bottom bun, layer with pickle slices, lettuce, and tomato if using. Top with remaining bun half.
09 - Serve immediately while chicken remains crispy. Offer extra sauce on the side for dipping.
