Preparation Steps

• Pound the chicken breasts lightly to even thickness and trim any extra fat.
• In a small bowl, mix the Cajun seasoning, black pepper, garlic powder, onion powder, and granulated sugar.
• Add 1 tablespoon of the seasoning mix to the buttermilk and stir. Pour this mixture over the chicken and marinate for at least 1 hour or overnight.
• Combine the remaining seasoning mix with the all-purpose flour and whisk together.
• Add 3 to 4 tablespoons of the buttermilk marinade to the flour mixture and stir, keeping some chunks for crispiness.
• Dredge each chicken breast in the flour mix, dip back into the buttermilk marinade, and then dredge once again in the flour mixture, pressing the flour onto the chicken.
• Heat vegetable oil in a large heavy pot or deep pan to medium-high heat, until a little flour sizzles when dropped in the oil.
• Fry 2 pieces of chicken at a time for 5 to 6 minutes per side until golden brown and cooked to an internal temperature of 165°F (74°C).
• Place cooked chicken on a cooling rack and repeat for remaining pieces.
• Assemble the sandwich by placing the fried chicken on toasted brioche buns and spreading with mayonnaise and pickles if desired.