Crispy Chicken Sandwich by Iramsfoodstory

Ingredients

• 2 lb boneless chicken breast
• 1 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tsp black pepper
• 1 cup buttermilk
• 1.5 cup cornflakes, crushed
• 1 cup panko breadcrumbs
• 1 cup all-purpose flour
• 1/3 cup cornstarch
• 1 cup mayonnaise
• 1/3 cup buttermilk
• 1 tbsp hot sauce
• 1/2 tsp onion powder
• 1 tbsp pickle juice
• 1 tsp honey
• 6 brioche buns
• 1/2 cup pickles
• 2 tbsp butter
• 1/2 tsp (adjust to taste) salt

Instructions

1. Season chicken with salt, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tsp black pepper; rest for 10-15 minutes.
2. Whisk 1 cup buttermilk, salt, 1 tbsp paprika, 1 tsp black pepper, and 1 tbsp garlic powder in a bowl
3. Combine flour and cornstarch in a separate bowl; combine crushed cornflakes and panko in a third bowl.
4. Dredge seasoned chicken in flour mixture, dip in buttermilk mixture, then coat thoroughly in the cornflake-panko mix
5. Heat oil to 350°F (175°C) and fry chicken for 5-7 minutes per side until golden brown and cooked through.
6. Whisk mayonnaise, 1/3 cup buttermilk, hot sauce, pickle juice, honey, onion powder, garlic powder, paprika, pepper, and salt
7. Toast buttered brioche buns in a pan over medium heat until golden.
8. Spread sauce on buns, add fried chicken and pickles, and serve.