Instructions:
- Prepare Chicken: Halve chicken breasts horizontally to yield 8 thin cutlets. Mix buttermilk, 1 tbsp salt, 1 tsp pepper, and hot sauce in a container. Submerge chicken completely and refrigerate for at least 4 hours.
- Make Spicy Mayo: Whisk all Spicy Mayo ingredients (mayo, relish, paprika, cayenne, garlic powder, vinegar) together until smooth. Cover and chill.
- Prepare Dredge: In a shallow dish, whisk together all dry dredge ingredients (Flour, Cornstarch, Cajun seasoning, brown sugar, baking powder, 1 tsp salt, 1 tsp pepper).
- Dredge & Rest: Remove chicken from the buttermilk, letting excess drip off. Immediately place in the dry dredge, coating thoroughly and pressing flour onto the chicken. For the craggy crust, dip the dredged chicken briefly back into the leftover buttermilk, then immediately back into the dry flour. Transfer dredged chicken to a plate and let rest at room temperature for 10 minutes.
- Heat Oil: Heat oil in a deep skillet or Dutch oven to 325°F (160°C). Use a thermometer for accurate temperature control.
- Fry Chicken: Working in batches of 2-3 pieces, carefully lower the chicken into the hot oil. Fry for 5-7 minutes per side, maintaining the oil temperature between 300°F and 330°F, until deeply golden brown and the internal temperature reaches 165°F (74°C).
- Drain: Remove chicken and place immediately on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt while hot.
- Toast Buns: Lightly butter the cut sides of the brioche buns and toast them face-down in a clean pan until golden brown (about 1 minute).
- Assemble: Spread a generous layer of Spicy Mayo on both the top and bottom buns. Place two pickle chips on the bottom bun, top with a hot chicken fillet, and cap with the top bun. Serve immediately.