Start by placing the chicken breasts in a bowl and pouring the buttermilk over them. Make sure they’re covered. This is crucial for that tender, juicy chicken. Let them sit in the refrigerator for at least 2 hours, or ideally overnight if you have the time.

In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, oregano, and black pepper. This blend will give your chicken that irresistible crunch and flavor.

Once marinated, take the chicken out and let any excess buttermilk drip off. Then, dredge the chicken in the flour mixture, making sure to coat it generously. The goal here is to ensure each piece is fully covered.

In a deep skillet, heat oil over medium heat. When it’s hot enough (you can test by dropping in a small piece of bread; if it sizzles, you’re good), carefully add the chicken. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).

Once your chicken is done, let it rest on a wire rack to maintain its crispiness. Meanwhile, toast the brioche buns until golden brown. Spread your favorite mayonnaise on the bottom bun, add a piece of chicken, and don’t skimp on the toppings. Whether you choose lettuce, pickles, or even some hot sauce, go wild!