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Ingredients
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Chicken and Marinade
Breading
For Frying
Sandwich Build
Method
Chicken and Marinade
Prepare chicken
Trim any fat from the chicken breasts. If breasts are thick, butterfly them or pound gently to an even thickness about 1/2 inch. Cut each breast into two sandwich-sized pieces if necessary so pieces fit bread slices.
Marinate
In a bowl, whisk together buttermilk, paprika, garlic powder, onion powder, hot sauce, kosher salt, and black pepper. Add chicken pieces, pressing to submerge. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.
Breading
Mix dry breading
In a shallow wide dish, combine all-purpose flour, cornstarch, panko breadcrumbs, smoked paprika, cayenne, granulated garlic, kosher salt, and black pepper. Mix thoroughly so spices are evenly distributed.
Dredge chicken
Remove chicken from the marinade, letting excess drip off but keeping the surface wet. Press each piece firmly into the dry breading on all sides, then set on a wire rack. For an extra-crisp double coating: dip the breaded piece briefly back into a tablespoon of the leftover buttermilk, then press again into the dry mix.
Frying
Heat oil
Pour about 1 inch of vegetable oil into a heavy skillet (cast-iron preferred) — roughly 1 cup — and heat over medium-high until oil reaches 350°F (175°C) or a test piece sizzles vigorously when added.
Fry chicken
Carefully add breaded chicken pieces to the hot oil without overcrowding. Fry 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F so exterior browns without burning. Transfer cooked pieces to a paper towel–lined rack to drain and rest 3 minutes.
Sandwich Build
Assemble
Place one slice of cheese on the mayo side of two bread slices (the warm toasted bread will help melt cheese). Put a fried chicken piece on top of the cheese, then add pickle slices and lettuce if using. Top with the remaining bread slices, buttered side up. Press gently and return sandwich to skillet for 30–60 seconds per side to finish melting cheese and warm through, if desired.
Serve
Cut sandwiches in half and serve immediately while the chicken is still hot and crisp. Recommend serving with extra pickles or a dipping sauce (ranch or spicy mayo) on the side.