Instructions

• Slice the 2 medium chicken breasts into 4 cutlets. Place the cutlets in a glass or ceramic bowl, sprinkle lightly with salt and ground black pepper, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour (optional brief rest to season).
• Prepare the dredge: In a shallow bowl whisk together 1 cup (120 g) all-purpose flour, ½ teaspoon ground black pepper, and 1 ½ teaspoons salt.
• Prepare the wet mixture: In a second bowl whisk ½ cup (120 ml) buttermilk with 1 tablespoon (15 ml) vinegar-based hot sauce.
• Add texture to the flour: Take about 1 tablespoon of the buttermilk mixture and pour it into the flour. Rub the flour with your fingertips until it forms coarse crumbles—this creates extra texture in the coating.
• Bread the chicken: Working one piece at a time, dredge a cutlet in the flour mixture, shaking off excess. Dip it fully in the buttermilk mixture, then return it to the flour and press the flour onto the surface so it adheres. Shake off loose excess and set the breaded cutlets on a plate or tray while you finish breading the rest.
• Heat the frying oil: Pour oil for frying (vegetable, peanut, or canola) into a deep pot or Dutch oven so there is enough to shallow-fry the cutlets (a depth that will come partway up the sides of the chicken). Heat the oil to 350°F (177°C). Use a thermometer for accuracy. Have a heatproof metal measuring cup or ladle ready to transfer hot oil for the sauce (you will need ½ cup / 120 ml).
• Fry the chicken: Fry 2 cutlets at a time without crowding the pot. Cook about 3–4 minutes per side, until golden brown and the internal temperature of each cutlet reaches 165°F (74°C). Remove fried cutlets with tongs and drain on a wire rack set over a baking sheet; keep them warm in a low oven if desired while you finish frying the rest.
• Make the Nashville hot sauce: In a small heatproof bowl combine 2 teaspoons light brown sugar, 2 teaspoons cayenne powder, ¼ teaspoon chili powder, ¼ teaspoon paprika, and ½ teaspoon garlic powder. Carefully ladle or pour ½ cup (120 ml) of the hot frying oil from the pot over the spice mixture (do this slowly and cautiously to avoid splattering). Stir until smooth.
• Baste the chicken: While the cutlets are still hot, spoon or brush the spicy oil mixture over each piece to coat. Work quickly so the sauce adheres while the chicken is hot.
• Assemble the sandwiches: Butter and toast the 4 burger buns. Spread the ¼ cup (60 g) mayonnaise across the bun halves. Place a sauced fried cutlet on each bottom bun, top with coleslaw and bread-and-butter pickle chips, then close with the top bun.
• Serve immediately while the chicken is hot and crispy.