Kirk's Cooking and Cocktails

First, prepare the marinade: Mix the buttermilk, sriracha, 1 teaspoon salt, 0.5 teaspoon pepper, and 2 teaspoons onion powder together in a bowl. Add the chicken breasts to the marinade and marinate for at least 2 hours, or preferably longer, in the refrigerator. 

When ready to cook, prepare the dredge: In a separate bowl, mix together the 2 cups flour, 0.25 cup starch, 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 0.5 teaspoon cayenne, and 0.5 teaspoon paprika. 

Dredge the marinated chicken breasts in the flour mixture, ensuring they are fully coated. Heat oil in a large pan or deep fryer. Cook the dredged chicken in the hot oil until it is golden brown and reaches an internal temperature of 167°F (75°C). 

While the chicken cooks, toast the brioche buns. Assemble the sandwiches by placing a cooked chicken breast on a toasted bun, then adding pickles, lettuce, and your favorite mayo or aioli. Enjoy!