Crispy chicken sandwich

Ingredients

• For the chicken — 2 lb boneless chicken breast, cut into half and pounded to even thickness
• For the chicken — Salt to taste
• For the chicken — 1 tbsp smoked paprika powder
• For the chicken — 1 tbsp garlic powder
• For the chicken — 1 tsp black pepper powder
• For the wet batter — 1 cup butter milk
• For the wet batter — Salt to taste
• For the wet batter — 1 tbsp smoked paprika powder
• For the wet batter — 1 tsp black pepper powder
• For the wet batter — 1 tbsp garlic powder
• For the coating — 1 1/2 cups cornflakes, crushed
• For the coating — 1 cup panko breadcrumbs
• For the dry batter — 1 cup all purpose flour
• For the dry batter — 1/3 cups corn starch
• For the sauce — 1 cup mayonnaise
• For the sauce — 1/3 cup buttermilk
• 1 tbsp hot sauce — Salt to taste
• 1 tbsp hot sauce — 1/2 tsp onion powder
• 1 tbsp hot sauce — 1 tbsp garlic powder
• 1 tbsp hot sauce — 1 tbsp smoked paprika powder
• 1 tbsp hot sauce — 1/2 tsp black pepper
• 1 tbsp hot sauce — 1 tbsp pickle juice
• 1 tbsp hot sauce — 1 tsp honey
• 1 tbsp hot sauce — To assemble
• 1 tbsp hot sauce — 6 brioche bun
• 1 tbsp hot sauce — 1/2 cup pickles

Instructions

1. Season the chicken with salt, smoked paprika, garlic powder, and black pepper.
2. Mix well so the seasoning coats all pieces evenly. Let the chicken rest for 10–15 min.
3. In one bowl, mix all-purpose flour and cornstarch. Coat the seasoned chicken into the dry batter
4. In a bowl, combine buttermilk, salt, smoked paprika, black pepper, and garlic powder.
5. Mix until well combined. Add the chicken pieces and make sure they are fully coated.
6. In another bowl, combine the crushed cornflakes and panko breadcrumbs.
7. Remove the chicken from the wet batter and dredge it in the flour mixture, pressing gently so the coating sticks well.
8. Heat oil in a deep pan to 350°F (175°C).
9. Carefully add the coated chicken pieces.
10. Fry for 5–7 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towel to drain excess oil.
11. In a bowl, combine mayonnaise, buttermilk, hot sauce, pickle juice, and honey.
12. Add salt, onion powder, garlic powder, smoked paprika, and black pepper.
13. Whisk until smooth and creamy.
14. Spread butter on the cut side of the brioche buns.Toast them in a pan over medium heat until golden.