In a large mixing bowl, combine the buttermilk, 1 tsp of salt, and 1 tsp of black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare Coating

In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This will be your dry coating.

Fry Chicken

Heat oil in a deep fryer or large pot to 350°F (175°C). Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing gently to ensure coating adheres. Fry the chicken in batches, about 5-7 minutes per side, until golden brown and cooked through. Drain on paper towels.

Nashville Hot Sauce

Make Nashville Hot Sauce

In a medium bowl, combine the cayenne pepper, brown sugar, paprika, garlic powder, salt, and black pepper. Add the hot oil from frying the chicken to the mixture, stirring until well combined. Adjust seasoning according to taste.

Coleslaw

Prepare Coleslaw

In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.

Bistro Sauce

Mix Bistro Sauce

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, and pickle juice. Mix until smooth and well blended. Set aside.

Assembly

Assemble Sandwich

Spread a generous amount of bistro sauce on the bottom half of each brioche bun. Place a piece of fried chicken on top, then drizzle with Nashville hot sauce. Top with coleslaw and dill pickles before closing the sandwich with the top half of the brioche bun.