3 cups buttermilk
4 skinless chicken breasts small
about 5 ounces each.
2 cup flour
6 tbsp cornstarch
2 tbsp smoked paprika
4 tsp garlic powder
4 tsp onion powder
3 tsp salt
Vegetable oil for frying
Pour buttermilk into a ziplock bag add chicken breasts, turning to coat. Let marinade.
In a baking dish combine flour, cornstarch, paprika, garlic powder, onion powder, and salt. Mix
Drizzle a couple spoonfuls of buttermilk from the baking dish with the chicken into the baking dish with the flour mixture and gently stir together.
Season chicken breasts with salt and pepper then dredge into the flour mixture until fully coated.
Shake off the excess coating and transfer to a baking sheet.
While breaded chicken sits, preheat oil in a large skillet to 350˚F.
Carefully slide each chicken breast into the hot oil and fry for several minutes until golden brown. Gently flip each piece of chicken and continue frying until crispy and cooked through.
Transfer cooked chicken onto a clean baking sheet lined with a cooling rack. Season with salt.
Combine mayo and Bored Sauce into a small mixing bowl and whisk together until thoroughly combined.
To assemble: Spread the Bobbys Sauce on the tops and bottoms of each bun. Place pickles on top of the bottom bun and top with a piece of fried chicken. Place top buns over chicken and gently press. Serve immediately!