Directions

1. Start by making a brine for the chicken. Now its important to let the chicken rest for at least two to four hours in this brine for optimal flavor.

2. Add buttermilk, salt, pepper, hot sauce, and a little bit of that pickle juice.

3. Cut chicken breasts in half and place in a bag to hammer flat.

4. Next place breasts in brine and put in fridge for 2-4hrs. While thats doing its thing you can go ahead and make your flour mixture.

5. Super simple on the seasoning as you'll be painting on flavor later on in the cook. So just salt, pepper, and garlic powder added to the flour.

6. Next double dip the breasts in the flour and marinade. Shake off excess and lay on a cookie rack inside of a sheet pan to allow the chicken to dry a bit. Taking an additional 15mins to let them set helps with the frying process too.

7. Now when frying them i actually flip multiple times. When the crust becomes exposed to the air after flipping it hardens and then double fries when flipped into the oil again giving you an amazingly crisp crunch.

8. While your chicken is frying you can make your Nashville hot sauce by combining the cayenne, chilli powder, the sugar, and the paprika together and ladle some hot fry oil into the seasoning mix.

9. ix well until sugar dissolves and then use this mixture to paint your breast pieces.

10. Assemble sandwich and serve.