In a wide bowl combine flour, cornstarch, 1 1/2 tsp kosher salt, 1 tsp black pepper, paprika, garlic powder and cayenne. In a second shallow bowl whisk eggs.

Bread the chicken

Remove chicken from buttermilk, let excess drip off. Dredge each piece in the flour mixture, then dip in egg, then press back into flour mixture for a thick coating. Shake off excess and rest on a wire rack for 10 minutes to set the crust.

Heat oil

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1"–1.5". Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~30s.

Fry

Fry chicken in batches without crowding. Cook 4–6 minutes per side depending on thickness, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a sheet pan and sprinkle with a pinch of salt.

Hot‑Honey

Combine honey and 1 tbs hot sauce (or 1 tbs dried chili flakes plus 1 tbs hot water) in a small saucepan. Warm over low heat until just runny and combined, about 2–3 minutes. Stir in apple cider vinegar if using. Remove from heat and keep warm. Taste and adjust heat or sweetness.

Chipotle Aioli

Whisk together mayonnaise, minced chipotle pepper, lime juice, minced garlic and salt in a small bowl until smooth. Taste and adjust chipotle or lime. Refrigerate until assembling.

Assemble & Serve

Toast buns: Heat a skillet over medium. Spread butter on cut sides of brioche buns and toast until golden, about 1–2 minutes.

Dress buns: Spread about 1 tbs chipotle aioli on both cut sides of each toasted bun.

Build sandwich: Place lettuce on bottom bun, add a hot fried chicken piece, drizzle 1–2 tbs hot‑honey over the chicken, top with a few pickle slices, then the top bun.

Serve: Serve immediately while chicken is hot and crispy. Provide extra hot‑honey and pickles on the side.