Slice the chicken in half lengthwise to achieve a thinner cut
If the chicken remains thick after being halved, use a meat hammer to pound it to an even thickness
Your goal is to achieve four evenly sized fillets, each approximately 1/2 inch thick
In a spacious bowl, combine the buttermilk, egg, hot sauce, and spices using a whisk to ensure thorough mixing
Incorporate the chicken and mix thoroughly to ensure even coating
Cover and refrigerate to allow marination for a minimum of one hour or overnight
In a large shallow bowl, combine the flour, cornstarch, and the remaining spices using a whisk
Carefully take each chicken breast out of the marinade and coat it in the flour mixture
Ensure that both sides are thoroughly coated and apply pressure to the flour mixture on top of the chicken, firmly pressing to achieve a substantial amount of “flaky” texture
In a large pot or skillet, heat approximately 2 inches of canola oil to a temperature of around 350°F
Introduce the breaded chicken into the frying pan and cook for approximately 4 minutes on each side, or until it is thoroughly cooked
The internal temperature of the chicken must reach 165°F. Transfer from the oil onto a dry paper towel to allow for proper draining
As the chicken drains, promptly whisk together the ingredients for the spicy mayo in a small bowl
Apply butter to the insides of the brioche buns and toast them in a hot pan until they achieve a crispy, golden finish
Place the chicken fillets onto the buns and add your preferred toppings. Spread approximately 1 tablespoon of spicy mayo (or regular mayo) on the top bun
