Double Fried Chicken Sandwich with Signature Sauce

In a bowl, combine the buttermilk and hot sauce (if using). Place the chicken breasts into the buttermilk mixture, ensuring they are fully submerged. Refrigerate for at least 1 hour (or overnight for even more flavor).
2. Prepare the Dredging Mixture:

In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, cayenne pepper, black pepper, and salt.
3. Double Fry the Chicken:

Heat about 2 inches of vegetable oil in a deep pan over medium-high heat. Once the oil reaches 350°F (175°C), remove the chicken from the buttermilk and dredge each piece thoroughly in the flour mixture, pressing down slightly to coat evenly.
Fry the chicken pieces for 4-5 minutes per side, or until golden brown and crispy. Remove the chicken from the oil and place it on a paper towel-lined plate to drain.
For extra crispiness, dip the chicken back into the buttermilk and dredge in the flour mixture again. Fry for an additional 2-3 minutes per side.
4. Prepare the Signature Sauce:

In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, hot sauce (if using), and smoked paprika. Adjust seasoning to taste.
5. Assemble the Sandwiches:

Toast the brioche buns lightly in a pan or oven until golden.
Spread a generous amount of the signature sauce on the bottom half of each bun.
Place a piece of double-fried chicken on top, followed by a few leaves of lettuce, pickles, and sliced tomato (if using).
Top with the other half of the toasted brioche bun.
6. Serve:

Serve immediately while the chicken is hot and crispy. Enjoy the crunch, juiciness, and flavorful combination of the chicken and sauce in every bite.
Serving and Storage Tips