Slice each chicken breast horizontally to create two thinner cutlets.

Cover loosely and pound to an even thickness—about 1/2 inch.

This step matters more than people think. Even thickness means even cooking, which keeps the chicken juicy instead of dry at the edges.

Mix buttermilk, salt, pepper, paprika, and garlic powder.

Add chicken and let it sit for at least 15 minutes, or up to 2 hours in the fridge.

The buttermilk tenderizes and helps the coating stick.

In a shallow bowl, mix flour, cornstarch, and all seasonings.

Cornstarch is the quiet hero here—it lightens the coating and helps it fry up crisp instead of bready.

Remove chicken from buttermilk, letting excess drip off.

Press firmly into the flour mixture, making sure every surface is coated.

Don’t rush this step. The craggy bits you create here are what turn golden and crunchy in the oil.

Heat oil to 350°F / 175°C.

Fry chicken one or two pieces at a time, about 5–6 minutes per side, until deep golden brown and cooked through (internal temp 165°F / 74°C).

Transfer to a wire rack—not paper towels—to keep the crust crisp.

Spread mayo on the toasted bun.

Add lettuce, crispy chicken, pickles, and the top bun.

Press gently. Bite immediately.