Chicken:

1. Place the cut chicken breasts into a large zip-top bag. In a medium bowl whisk together the buttermilk, paprika, garlic powder, salt, and pepper. Pour the mixture on top of the chicken in the bag. Seal the bag and squeeze it to combine the marinade with the chicken. Refrigerate for 4 hours, or overnight.

Mayonnaise:

1. In a medium bowl whisk together the mayonnaise, hot sauce, paprika, and cayenne pepper until combined. Cover and refrigerate for at least 30 minutes. The longer it sits, the more the flavors will combine.

Breading and Frying:

1. In a large bowl whisk together the flour, corn starch, paprika, garlic powder, salt, cayenne pepper, and black pepper.
2. Remove the chicken from the refrigerator and using tongs, dredge each piece of chicken heavily in the flour mixture. Transfer to a plate, sprinkle a little extra flour mixture on top to prevent sticking and repeat with all the chicken.
3. Set oven to warm. Place a cooling rack onto a large baking sheet and set aside. You will place the chicken on this to stay warm in the oven while you fry all the chicken.
4. Add the vegetable oil into a large Dutch Oven, or deep-sided, heavy bottomed pan. Oil should be 3 – 4 inches deep. Heat the oil over medium heat until it reaches 350°F.
5. Add the chicken in batches of 2 or 3 pieces at a time and fry until golden brown and the internal temperature reaches 165°F. Transfer to the prepared baking sheet and place in the warm oven while you fry the remaining chicken.

Assembly:

1. Spread the mayonnaise on each side of the bun. Place the fried chicken on the bottom bun. Top with lettuce, pickles, and the top bun. Serve immediately.