# How-To:
01 - Whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder in a large bowl. Add chicken breasts, turning to coat. Cover and refrigerate for at least 1 hour or overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper in a shallow dish. Mix thoroughly to distribute spices evenly.
03 - Pour vegetable oil into a heavy skillet or Dutch oven. Heat to 350°F. Place a wire rack over a baking sheet for draining cooked chicken.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the dredge mixture, coating completely. For extra crunch, repeat the dredging process twice.
05 - Carefully place coated chicken in hot oil. Fry 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain excess oil.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey until smooth. Season with salt and pepper to taste.
07 - Lightly toast brioche buns until golden and warm.
08 - Spread sauce generously on both bun halves. Layer bottom bun with fried chicken, pickle slices, lettuce, and tomato. Top with upper bun. Serve immediately with extra sauce on the side.
