Butterfly each chicken breast (slice horizontally) or pound to an even 1/2" thickness. Pat dry with paper towel. Cut each breast in half if very large so you have 2 roughly sandwich-sized pieces per breast (total 4 pieces).

Buttermilk soak

In a bowl, combine buttermilk and 1 tablespoon hot sauce. Submerge chicken pieces, cover, and refrigerate at least 1 hour or up to 4 hours. This tenderizes and adds a baseline heat.

Make wet mix

About 20 minutes before frying, whisk together the egg, milk, Worcestershire sauce and 1/4 tsp black pepper in a shallow bowl.

Make dry mix

In a separate wide bowl or rimmed plate, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper.

Dredge chicken

Remove chicken from the buttermilk (reserve a little buttermilk). Dip each piece into the wet egg mixture, then press firmly into the flour mixture, coating both sides. For extra-crispy results double-dip: return to the wet mix then back to the flour mix, pressing to form a good crust. Set on a wire rack while heating oil.

Fry chicken

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1/2"–3/4" (about 1 cup). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into oil; it should sizzle steadily. Fry the chicken in batches without crowding for 3–4 minutes per side, or until golden brown and an internal temperature of 165°F (74°C) is reached. Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm.

Melt cheese

Place a slice of ghost pepper jack on each hot chicken piece immediately after frying so it begins to soften. If needed, pop the chicken under a broiler for 30–45 seconds to melt the cheese fully — watch closely so it doesn’t burn.

Toast buns

Heat a skillet over medium heat and melt 1 teaspoon butter per bun half. Toast cut sides of buns until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1.5 tablespoons of sweet tea mayo on the top and bottom buns. On the bottom bun place 1 lettuce leaf, then the hot chicken with melted ghost pepper jack, 2 tomato slices, and pickles if using. Add extra hot sauce to taste, cap with top bun.

Sweet Tea Mayo (spread)

While the chicken soaks or fries, stir together the mayonnaise, strong brewed and cooled black tea (use concentrated 'sweet tea' style — about 2 tablespoons), brown sugar, lemon juice, and optional hot honey until smooth. Taste and adjust sweetness or salt. Season with 1/8 tsp salt and a pinch of black pepper. Chill until ready to use. The tea should be strong but not watery; if you used a brewed sweet tea, reduce added sugar accordingly.

Finishing & plating

Arrange sandwiches on plates. Serve immediately while chicken is hot and cheese is melty. Offer extra napkins and hot sauce at the table. Leftover chicken can be refrigerated for up to 2 days; reheat in a 350°F oven to keep crust crisp.