Take chicken breasts and slice them evenly if too thick. Flatten slightly using a meat hammer. This helps cook evenly and keeps chicken tender inside and crispy outside after frying.

In a bowl, mix buttermilk, salt, pepper, paprika, garlic powder, and chili powder. Add chicken pieces. Cover and refrigerate for at least 4 hours for best flavor and tenderness.

In another bowl, mix flour, baking powder, salt, and spices. In a separate bowl, beat eggs lightly. This double coating gives extra crispy fried chicken texture.

Pour oil into a deep pan. Heat on medium flame until hot. Test oil by dropping a small flour pinch. It should sizzle immediately without burning quickly.

Remove chicken from marinade. Dip in flour mixture first, then egg, then flour again. Press gently so coating sticks well. This creates a crunchy outer layer.

Place chicken carefully in hot oil. Fry each side for 5–7 minutes until golden brown. Do not overcrowd pan. Cook until chicken is fully crispy and cooked inside.

Remove fried chicken and place on a wire rack or paper towel. This helps remove extra oil and keeps the crust crispy and light.

Prepare the Sauce and Buns

Mix mayonnaise and hot sauce for a creamy spicy spread. Toast burger buns lightly on a pan until golden. This adds flavor and prevents sogginess.

Spread sauce on buns. Add lettuce, crispy chicken, and pickles. Cover with top bun. Press lightly and serve fresh for best taste and crunch.