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Ingredients
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For the sandwich
For the special sauce
Optional dredge & assembly items
Method
For the sandwich
Prepare and flatten chicken
If breasts are thick, butterfly them and then lightly pound to an even thickness of about 1/2 inch so they cook evenly. Pat dry with paper towels and season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp onion powder.
Optional marinate
If using buttermilk, combine 1/2 cup buttermilk and 1 tsp hot sauce in a bowl and submerge the seasoned breasts for 30 minutes to 2 hours in the refrigerator. Remove and let excess drip off before dredging.
Dredge
In a shallow dish, combine 3/4 cup all-purpose flour and 1 tsp paprika. Dredge each chicken breast in the flour mixture, pressing lightly so a thin, even coating adheres. Shake off excess.
Heat oil and fry
In a skillet over medium-high heat, pour about 1 cup vegetable oil (enough for a 1/4 inch layer) and heat until shimmering and a small pinch of flour sizzles on contact (about 350°F/175°C). Carefully add the coated breasts and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). For thicker pieces, reduce heat to medium and cook a bit longer to avoid burning the crust.
Drain and rest
Transfer cooked chicken to a wire rack set over a sheet pan or to paper towels to drain briefly. Rest 3 minutes to let juices redistribute.
Prep buns and produce
While chicken rests, slice the tomato into 1/4-inch rounds, wash and dry lettuce leaves, and lightly toast the buns in a dry skillet or under a broiler until golden (about 1–2 minutes).
Assemble sandwiches
Spread about 1–2 tablespoons of the prepared special sauce on the bottom bun, place the fried chicken breast on top, add 2 lettuce leaves, 2 tomato slices, and optional pickle slices. Spread a thin layer of sauce on the top bun and close. Repeat for the second sandwich.
For the special sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1 teaspoon vinegar, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning or sweetness (more relish or a pinch of sugar) and refrigerate at least 15 minutes so flavors meld. Keep chilled until assembly.