Crispy Southern-Style Chicken Sandwich

1.In a large bowl, combine buttermilk and hot sauce. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

2.In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3.Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing gently to ensure an even coating. Shake off any excess flour.

4.In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

5.Carefully add the coated chicken breasts to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

6.Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.

7.To assemble the sandwiches, slice the brioche buns in half and lightly toast them if desired. Place a piece of crispy chicken on the bottom half of each bun, top with a generous scoop of creamy coleslaw and a few slices of dill pickles. Cover with the top half of the bun and serve immediately.