Pat the chicken breasts dry and, if thick, butterfly or pound to an even thickness about 3/4 inch. Place chicken in a shallow dish and pour buttermilk mixed with 1 tablespoon hot sauce over them. Cover and refrigerate for at least 1 hour (up to 4 hours) to tenderize and impart flavor.

Make the dry mix

In a wide shallow bowl combine flour, cornstarch, paprika, cayenne, garlic powder, onion powder, dried oregano, 1 1/2 tsp salt and 1 tsp black pepper. Whisk thoroughly to ensure even seasoning.

Dredge the chicken

Remove each breast from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. For an extra-crispy crust, dip back into a little reserved buttermilk and re-dredge once more in the flour mix.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3-4 cups). Heat over medium-high to reach 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle steadily.

Fry the chicken

Carefully lower the coated breasts into the hot oil, frying 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Avoid crowding; fry in batches if needed. Transfer to a wire rack set over a sheet pan and let rest 5 minutes to keep crust crisp.

Jalapeño Remoulade

While the chicken marinates or fries, whisk together mayonnaise, Creole mustard, finely chopped pickled jalapeño, lemon juice, 1/2 tsp hot sauce, smoked paprika, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until assembly.

Crispy Coleslaw

Prep slaw

In a large bowl combine shredded green cabbage, shredded red cabbage, carrot, and sliced green onion.

Make dressing and toss

Whisk together apple cider vinegar, 2 tablespoons mayonnaise, sugar, 1/4 tsp salt and 1/4 tsp black pepper. Toss the dressing with the shredded vegetables until evenly coated.

Create crispy bits (optional but recommended)

Heat 1/2 cup vegetable oil in a small skillet over medium-high. When hot, add a small handful (about 1/4 cup) of the dressed slaw and fry for 1–2 minutes, stirring, until edges brown and vegetables become crispy. Remove with a slotted spoon to paper towels and season lightly with salt. Repeat with additional handfuls as desired. Reserve both the crisped slaw pieces and the remaining raw tossed slaw.

Assembly & Toppings

Toast buns

Butter the brioche buns lightly and toast on a hot skillet or griddle until golden and slightly crisp, about 1 minute per side.

Melt mozzarella on chicken

If the fried chicken has cooled, reheat briefly under a broiler or in a 375°F (190°C) oven for 2–3 minutes. Place the sliced mozzarella on top of each hot chicken breast and return to the heat source just until the cheese softens and begins to melt (about 1–2 minutes).

Assemble the sandwich

Spread a generous layer (about 1–2 tbsp) of jalapeño remoulade on the bottom bun. Place the mozzarella-topped fried chicken breast on the bun. Add a layer of sliced avocado (about half an avocado per sandwich), then a heap of the tossed coleslaw and scatter the crispy fried slaw pieces on top for texture. Spoon a little extra remoulade on the top bun if desired, then crown the sandwich and press gently.

Finish

If desired, sprinkle a pinch of cajun seasoning over the avocado or chicken for extra heat. Serve immediately with lime wedges on the side.