Step 1: Prepare the Chicken
Pound chicken breasts to an even ¾-inch thickness using a meat mallet. This ensures they cook evenly and stay juicy. If your breasts are very large, you can slice them in half horizontally to create thinner cutlets.

Step 2: Make the Buttermilk Marinade
In a large bowl or gallon-sized zip-top bag, combine buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and cayenne pepper. Whisk until well combined. Add the chicken breasts, making sure they’re completely submerged. Cover or seal and refrigerate for at least 4 hours, but preferably overnight (up to 24 hours). The longer it marinates, the more tender and flavorful it becomes.

Step 3: Set Up Your Dredging Station
When you’re ready to cook, set up three shallow dishes: In the first dish, whisk together eggs and ¼ cup buttermilk. In the second dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and dried thyme. Mix the seasoned flour thoroughly with a fork.

Step 4: Coat the Chicken
Remove chicken from buttermilk marinade, letting excess drip off but keeping it slightly wet. Dredge each piece in the seasoned flour, pressing firmly to coat completely. Dip into the egg wash, letting excess drip off. Return to the flour mixture and press firmly again, making sure every surface is well coated. This double-dredge creates extra crunch. Place coated chicken on a wire rack and let sit for 10 minutes – this helps the coating stick better during frying.

Step 5: Heat the Oil
In a heavy-bottomed pot or Dutch oven, heat 2 inches of oil to 350°F. Use a cooking thermometer to monitor the temperature – this is crucial for perfectly fried chicken. Too hot and the outside burns before the inside cooks; too cool and you get greasy, soggy chicken.

Step 6: Fry the Chicken
Carefully lower 1-2 pieces of chicken into the hot oil (don’t overcrowd the pot). Fry for 6-8 minutes, flipping halfway through, until the coating is deep golden brown and the internal temperature reaches 165°F. The chicken should float and the coating should be crispy and deeply golden. Adjust heat as needed to maintain oil temperature around 325-350°F.

Step 7: Drain and Rest
Remove fried chicken to a wire rack set over a baking sheet. Season immediately with a tiny pinch of salt while still hot. Let rest for 5 minutes before assembling sandwiches – this allows the juices to redistribute.

Step 8: Toast the Buns
While chicken rests, butter the cut sides of your buns and toast them in a skillet over medium heat until golden, about 2 minutes.

Step 9: Assemble Your Sandwiches
Spread mayo on both sides of each toasted bun. On the bottom bun, place lettuce, then the fried chicken breast. Top with pickle chips, tomato slices if using, and any additional sauce. Add the top bun and serve immediately.