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1
Use a meat mallet to pound the thick end of each chicken breast until the entire breast is of equal thickness.
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2
Cut each breast in half width-wise and put the pieces in a gallon size zip-top bag.
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3
Add the buttermilk, hot sauce and 1 tablespoon of the salt to the bag.
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4
Slosh the bag gently to combine all of the ingredients and to coat the chicken completely.
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5
Seal the bag while removing as much of the excess air as possible.
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6
Place the bag in a lipped pan (to catch any leakage) and refrigerate at least six hours, or overnight.
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7
Starting about 30 minutes before you want to serve, heat the oil to 350 degrees F in a large heavy skillet (I recommend cast iron).
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8
Preheat oven to 170 degrees F.
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9
While the oil is heating, combine the flour, powdered sugar, remaining salt, pepper, paprika and cayenne in a medium bowl and mix well.
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10
Remove a chicken piece from the buttermilk marinade and shake off the excess.
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11
Dredge the chicken in the flour until it is completely covered.
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12
Shake off the excess flour and set aside on a platter.
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13
Repeat with the remaining chicken pieces.
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14
Let the chicken sit at least 10 minutes before frying to ensure that the flour adheres well.
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15
Working in batches of two (number depends on the size of your frying panbut dont crowd the pan), fry the chicken pieces for 2-3 minutes per side, or until they are nicely browned and the internal temperature is 160 degrees F. Remove the pieces from the hot oil using a spider or slotted spoon to a wire rack thats placed inside a sheet pan.
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16
If youre working in batches, put the sheet pan in a 170 degrees F oven.
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17
Spread the butter evenly over the cut sides of both halves of each bun, put them on a baking sheet buttered side up and toast under your broiler.
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18
Assemble the sandwiches by putting four pickle slices on the bottom half of each bun, add a piece of chicken, and the bun top.
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19
Serve and enjoy!
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20
Oh, and if you want some of that killer sauce, simply whisk together 1 cup of mayonnaise, 2 tablespoons of your favorite sweet barbecue sauce, 1 tablespoon plain yellow mustard, 1 tablespoon dill pickle juice, 1 tablespoon honey, and 1/2 teaspoon smoked paprika.
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21
Done!
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22
It makes a lot, but youll use it, I promise.
