Preparation Steps

• Pound the chicken breasts lightly and trim any extra fat off.
• In a small bowl, stir together the Cajun seasoning, pepper, garlic powder, onion powder and sugar.
• Add 1 tablespoon of the seasoning mix to the buttermilk and stir to combine. Pour the buttermilk mixture over the chicken. Let the chicken marinate for at least 1 hour up to overnight.
• When you are ready to start cooking, combine the remaining seasoning mix with the flour. Whisk to combine.
• Add 3 to 4 tablespoons of the buttermilk marinade and stir it into the flour mix. You'll want to keep some chunky pieces of flour to give the chicken some mouthwatering crispiness.
• Dredge the chicken in the flour mix and dip it back into the buttermilk. Dredge in flour mixture again a second time. Make sure to press any of the chunky flour pieces into the chicken.
• In a large heavy pot or deep frying pan, add 4 cups of oil or enough to cover the chicken ¾ of the way.
• Heat the oil over medium high heat until a little flour dropped in the pan immediately sizzles.
• Add 2 pieces of chicken to your oil and fry for 5 to 6 minutes. Flip and repeat with the other side. Note: Thicker breasts might need more time and thinner might need less. Use a meat thermometer to check to see if your chicken is fully cooked (165°F).
• Remove the chicken and place on a cooling rack. Repeat the cooking process with the remaining chicken breasts.
• To assemble, place the chicken on a brioche bun and slather with mayonnaise and pickles, if desired.