Crispy Chicken Sandwich

Instructions

1. Marinate the chicken
   In a large bowl, combine buttermilk and hot sauce. Add chicken breasts, making sure they're fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum tenderness and flavor.
2. Prepare the coating
   In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until well combined to create your seasoned flour mixture.
3. Heat the oil
   In a large, heavy-bottomed skillet or Dutch oven, heat oil to 350°F (175°C). Use a cooking thermometer to monitor the temperature, as too hot or too cool oil will affect the crispiness of your chicken.
4. Coat and fry the chicken
   Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing firmly to ensure coating adheres well. Carefully place chicken in hot oil and fry for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
5. Drain and rest
   Transfer fried chicken to a wire rack set over a baking sheet lined with paper towels. Let rest for 5 minutes to allow the juices to redistribute and excess oil to drain.
6. Toast the buns
   While the chicken is resting, lightly butter the cut sides of your brioche buns and toast them in a skillet over medium heat until golden brown, about 1-2 minutes.
7. Assemble the sandwiches
   Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun. Place a piece of fried chicken on top, followed by a generous portion of coleslaw and 2 pickle slices. Add any additional desired toppings and cover with the top bun.