Start by marinating the chicken. In a large bowl, pour in the buttermilk. Add the chicken cutlets, making sure they’re well-coated. Cover this bowl and let the chicken sit in the refrigerator for at least one hour. This is crucial. It helps tenderize the meat and infuse flavors throughout.

While your chicken is soaking up all that buttermilk goodness, you can prepare your breading. In a separate bowl, mix the flour, poultry seasoning, Cajun seasoning, and garlic powder. This mixture will add that crunchy, flavorful exterior we all crave.

Now it’s time to heat the oil. Fill a deep skillet or fryer with enough vegetable oil to submerge the chicken cutlets. Heat it to about 350°F (175°C). If you don’t have a thermometer, you can stick the end of a wooden spoon in the oil. If it bubbles, it’s ready!

Take your marinated chicken out of the fridge. Allow the excess buttermilk to drip off before dipping each cutlet into the seasoned flour mixture. Make sure to coat them evenly.

Carefully place the dredged chicken cutlets into the hot oil. Don’t overcrowd the pan; it’s best to fry in batches. Fry for about 5–6 minutes or until both sides are golden brown and the chicken is fully cooked.

While the chicken is sizzling away, whip up the sauce. In a small bowl, combine the mayonnaise, hot sauce, Dijon mustard, jalapeño brine, smoked paprika, honey, kosher salt, and cayenne pepper. Stir until smooth. This zesty sauce will perfectly complement the heat of the chicken.

To assemble, take a toasted brioche bun. Spread a generous amount of the zesty sauce on the bottom half. Layer on a crispy chicken cutlet, then add dill pickle slices. Top with the other half of the bun. Optional: Add more sauce on top.

Now that your spicy chicken sandwich is ready, it’s time to dig in! Trust me; you’ll want to savor every bite.