Crispy Chicken Sandwich Recipe

Pound the chicken breasts to an even thickness (about 1/2 inch) for even cooking.

In a bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika.

Submerge the chicken breasts in the buttermilk mixture. Cover and refrigerate for at least 2 hours, preferably overnight.

In a shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic powder.

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to coat well. Let sit on a wire rack for 10 minutes to help the coating adhere.

Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).

Fry the breaded chicken breasts for 4–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a paper towel-lined plate or wire rack to drain excess oil.

In a small saucepan, melt the butter over medium heat.

Add the honey and hot sauce. Stir to combine and heat until warm but not boiling.

Brush or drizzle the sauce over the fried chicken while it is still hot.

Toast the brioche buns lightly in a skillet or toaster.

Spread mayonnaise (optional) on the bottom bun.

Place a lettuce leaf or two on the bottom bun, followed by a slice or two of tomato and 3 pickle slices.

Place the honey hot chicken breast on top of the vegetables.

Top with the other half of the bun and serve immediately.