4, 6 ounce boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon Louisiana Hot Sauce (increase to 2 tablespoons if making the spicy version)
1 cup all purpose flour
1 cup cornstarch
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 tablespoon cayenne (if making the spicy version)
Oil for frying
4 soft brioche hamburger buns
1 tablespoon unsalted butter, melted
Dill pickle chips, for serving
Hellman’s or Dukes Mayo, for serving
Lay out your chicken breasts on a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the chicken to an even half-inch thickness. Trim down to the size of your bun if preferred.
In a mixing bowl whisk together the buttermilk and next five ingredients. Submerge the chicken in the buttermilk overnight or for at least four hours.
In the meantime, heat a pot of oil to 350 degrees for deep frying.
In a mixing bowl whisk together the flour, cornstarch and seasonings.
Drizzle two to three tablespoons of the buttermilk into the flour mixture and mix loosely with a fork, creating some small clumps. This will help the chicken achieve a jagged, flakey crunch.
Remove one piece of chicken from the buttermilk, letting the excess drip off. Place it in the flour mixture and turn to coat evenly. Gently press the breading into the chicken and repeat with the remaining pieces.
Deep fry for four to five minutes, until the chicken is crunchy and cooked to an internal temperature of 160 degrees. Remove to a draining rack and season with salt.
Brush the cut side of the brioche buns with melted butter and toast.
To assemble, spread the bottom half of the bun with mayo and add a few pickle slices. Place a piece of chicken on and top with the other half of the bun. Serve.