Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 cups/475ml buttermilk
  • 1 tbsp/15ml hot sauce (e.g., Frank's RedHot)
  • 1 tbsp/15ml salt
  • 1 tsp/5ml black pepper
  • 1 tsp/5ml garlic powder
  • 1 tsp/5ml onion powder
  • 2 cups/240g all-purpose flour
  • 1/4 cup/30g cornstarch
  • 2 tbsp/30ml paprika (smoked or sweet, your choice!)
  • 1 tbsp/15ml garlic powder
  • 1 tbsp/15ml onion powder
  • 1 tbsp/15ml cayenne pepper (or more, if you're feeling brave!)
  • 1 tbsp/15ml black pepper
  • 2 large eggs, beaten
  • 1/2 cup/120ml milk
  • 4 cups/950ml vegetable oil (or peanut oil for extra flavour)
  • 1/2 cup/120ml mayonnaise
  • 2 tbsp/30ml sriracha (adjust to taste)
  • 1 tbsp/15ml lemon juice
  • 1 tsp/5ml honey
  • 4 brioche buns, split and toasted
  • Shredded lettuce
  • Sliced pickles (dill or sweet, your preference)

Instructions:

  1. Combine brine ingredients in a bowl. Add chicken, ensuring it's fully submerged. Refrigerate for at least 2 hours, or ideally overnight.
  2. In a shallow dish, whisk together flour, cornstarch, and spices. In another shallow dish, combine beaten eggs and milk.
  3. Remove chicken from brine (discard the brine). Pat chicken dry with paper towels. Dredge each piece in the flour mixture, then the egg mixture, then back in the flour mixture, pressing to adhere.
  4. Heat oil in a large skillet or Dutch oven to 325°F/160°C. Carefully add chicken pieces, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F/74°C.
  5. Transfer fried chicken to a wire rack placed over a baking sheet to drain excess oil.
  6. In a small bowl, whisk together mayonnaise, sriracha, lemon juice, and honey.
  7. Spread sriracha mayo on both halves of the toasted brioche buns. Add shredded lettuce, sliced pickles, and a piece of fried chicken to each bun. Serve immediately.