Instructions

• Begin by patting the chicken breasts dry with paper towels. Rub a mixture of 1 tablespoon of coarse salt and 1 teaspoon of ground pepper on the chicken, marinating for at least 30 minutes.
• In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, 4 teaspoons of coarse salt, and 1/2 teaspoon of ground pepper. In another bowl, beat the eggs and mix in the buttermilk.
• Coat each chicken breast first in the flour mixture, dip it into the egg mixture, and then back into the flour mixture for extra crunch and flavor.
• Heat enough oil for frying in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
• Carefully place the coated chicken breasts in the hot oil, frying for about 6-8 minutes on each side, until golden brown and cooked through. Drain on paper towels.
• In a small bowl, mix the remaining 1/2 cup of fryer oil, cayenne pepper, honey, chili powder, garlic powder, onion powder, and 2 teaspoons of coarse salt. Brush this spicy sauce over the fried chicken.
• Assemble the sandwiches by placing a piece of spicy fried chicken on the bottom half of a toasted bun. Top with coleslaw, pickles, and mayonnaise if desired. Finish with the top bun and serve immediately.