Ingredients

1 lb. chicken breasts
high-heat oil (such as canola, vegetable or avocado) for frying
4 sandwich buns
2 cups buttermilk
2 tbsp hot sauce (I used Cholula)
2 tsp kosher salt
2 tsp garlic powder
2 cups flour
freshly cracked black pepper
dill pickles
coleslaw – I used prepacked dill slaw from HEB
1/4 cup butter
1/4 cup frying oil
1 tbsp brown sugar
2 tbsp cayenne powder
1 1/2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon black pepper

Instructions

In a medium bowl, whisk together the buttermilk, salt, garlic powder and hot sauce. Add chicken breasts making sure they are fully covered. Cover and refrigerate for at least one hour.

In shallow baking dish, combine flour, salt, pepper and whisk together until combined. Place a piece of parchment paper or wax on a large baking sheet.

Remove chicken from the fridge and dredge a piece of chicken in the dry flour mixture, making sure to flip to coat completely.

Dip the chicken in the wet buttermilk mixture, making sure to coat both sides. Letting the excess drain off. Dip the chicken back into the flour mixture again, coating both sides. Move to the prepared baking sheet and repeat with the rest of the chicken.

Fill cast-iron or heavy pot with about 2 inches of oil and heat over medium heat to 350 degrees. Add chicken to the oil a couple at a time and cook for about 6-8 minutes or until is golden brown. Place chicken on wire rack to cool while preparing the sauce.

Add 1/4 cup of butter to a bowl and spoon out about 1/4 cup of the hot oil to add to it. Add the cayenne pepper, brown sugar, chili powder, garlic powder, smoked paprika, salt, and pepper to the bowl, then stir to form a paste. Brush the paste generously onto the chicken.

To plate, add the pickles to the bun and top with the chicken and coleslaw (and top bun obviously).