First Step: Marinate the Chicken In a bowl, combine buttermilk, hot sauce, and whisked eggs. Season the chicken breasts with poultry seasoning and kosher salt, then submerge them in the marinade. Cover and refrigerate for at least 30 minutes, ideally up to 1 hour for best tenderness and flavor.

Second Step: Prepare the Flour Mixture Mix together all-purpose flour, cornstarch, smoked paprika, Cajun seasoning, cayenne pepper, garlic powder, and salt in a large bowl. For extra crunch, stir in small amounts of buttermilk marinade or lightly brush the bowl with buttermilk before adding the dry mix.

Third Step: Coat the Chicken Remove chicken from marinade and let excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure it adheres. For an extra crispy crust, double dredge by dipping back into the marinade and then again into the flour.

Fourth Step: Fry the Chicken Heat oil in a deep pan or fryer to 375°F (190°C). Gently place chicken pieces in hot oil, dragging them across the surface briefly to set the coating before fully submerging. Fry in batches without overcrowding. Cook each batch for 7-10 minutes, flipping halfway, until golden brown and an internal temperature of 165°F (74°C) is reached.

Fifth Step: Drain and Rest Remove chicken from oil and drain on a wire rack or paper towels to eliminate excess oil, keeping the crust crispy.

Sixth Step: Prepare the Spicy Sauce In a small bowl, whisk together mayonnaise, hot sauce, honey, pickled jalapeno juice (optional), cayenne pepper, and smoked paprika until smooth and balanced to your taste.

Seventh Step: Toast the Buns and Assemble Toast brioche buns lightly to add texture and warmth. Spread the spicy sauce on both halves, layer with fried chicken breasts, dill pickle slices, and optional toppings like lettuce or tomato. Close sandwiches and serve warm for the best experience.