Method

Take one piece of the halved chicken breast and place it in between the two pieces of saran wrap. With the rolling pin, gently beat the chicken breast until an even thickness about one inch and sit aside. Continue to beat the rest of the chicken pieces into the same thickness. Pour buttermilk and hot sauce in a large bowl. Mix until well combined. Add the chicken breast into the marinade. Allow the chicken to marinate for 2 hours or overnight.

Cook:

In another large bowl,  add the flour. cajun seasoning, garlic powder, onion powder, paprika, salt, hot chili powder, and pepper. Mix well to combine. Remove chicken from the marinade and place onto a plate. Then coat the chicken in the seasoned flour evenly. Shake off any excess. Sit them on the rack and allow the coating to adhere. Let it stand for about 10 minutes. In a large pot, add oil and heat to 320 F. Place the chicken pieces in the pot laying them away from you in the oil and allow it to fry about 6-8 minutes. The chicken should be at an internal temp of 165F. Remove the chicken from the oil and place on a rack and sprinkle with a little salt. I pull mine at 162 F internal and allow the residual resting heat to cook the chicken the rest of the way. Allow the chicken to rest for about 3-5 minutes. The resting will allow the juiciness to lock back into the meat.

Build your sandwich:

Butter both brioche buns and allow to toast in a warm skillet for about 2 minutes or until golden brown. Remove from skillet and add spicy mayo, homemade pickles, and crispy chicken breast then enjoy. If you want to kick this sandwich up a bit, add some fresh cabbage on top of the chicken for freshness and a little more crunch.