Scale

For the Chicken:

2 boneless chicken thighs or breasts

1 cup buttermilk

1 cup flour

1/2 cup cornstarch

1 tbsp paprika

1 tsp cayenne pepper

1 tsp garlic powder

Salt & pepper to taste

Oil for frying

For the Sandwich:

2 brioche buns

4 slices dill pickles

2 slices pepper jack or mozzarella cheese

Spicy mayo or ranch (optional)

Marinate chicken in buttermilk for at least 1 hour (or overnight).

Mix flour, cornstarch, and seasonings in a bowl.

Heat oil in a skillet to 350°F (175°C). Dredge chicken in flour mixture and fry until golden brown and crispy (6–8 minutes).

Toast buns lightly, then add a smear of spicy mayo or ranch.

Layer with cheese, crispy chicken, pickles, and top bun.

Serve hot with napkins—you’ll need them!