Start by marinating the chicken cutlets in buttermilk and hot sauce. Place the chicken in a bowl, pour the buttermilk, and add the spicy hot sauce. Mix it well. Let it sit in the refrigerator for at least an hour—or overnight if you have time. This step ensures tenderness and flavor infusion.

In another bowl, combine cornstarch, flour, Cajun seasoning, and garlic powder. Mix everything thoroughly. This seasoned flour will give the chicken a delightful crust when fried.

Take the marinated chicken out of the fridge. Allow the excess buttermilk to drip off and then coat each piece of chicken in the seasoned flour mixture. Ensure each piece is fully covered for that perfect crunch.

In a large skillet, heat vegetable oil over medium-high heat. You’ll want about three inches of oil for frying. Test the oil’s readiness by dropping a bit of the flour mixture into it. If it bubbles and rises, you’re ready to go!

Carefully place the coated chicken cutlets into the hot oil. Don’t crowd the pan; fry in batches if necessary. Cook each piece for about 5-6 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches at least 165°F.

While the chicken fries, prepare the sauce. In a mixing bowl, combine mayonnaise, spicy hot sauce, cayenne pepper, honey, jalapeño juice, smoked paprika, salt, and lemon juice. Whisk it together until smooth and creamy.

Once the chicken is cooked, place it on a brioche bun. Top it with the creamy sauce and add dill pickles. You can even sprinkle some grated Parmesan cheese on top for an extra flavor kick.

Serve your sandwich with your choice of side dishes! Dig in and enjoy the flavors you’ve put together. You earned it!