Marinate the chicken: In a bowl, whisk buttermilk with 1 tablespoon hot sauce, paprika, garlic powder, onion powder, cayenne (if using), and a pinch of salt and pepper. Add the chicken, coat well, and refrigerate for 20–30 minutes (or up to 4 hours for more tenderness).

Whisk the sauce: In a small bowl, combine mayonnaise, 1 tablespoon hot sauce, lemon juice, garlic powder, and a pinch of sugar. Taste and adjust if needed. Refrigerate until ready to assemble.

Prep the dredge station: In one shallow dish, mix flour with a pinch of salt and pepper. In a second dish, beat one egg with a splash of water. In a third dish, place the breadcrumbs.

Coat the chicken: Remove chicken from the marinade and shake off excess. Dredge in flour, dip in the egg wash, then coat with breadcrumbs, pressing gently to adhere.

Cook until crispy and cooked through: Heat about 1/2 inch of neutral oil in a skillet over medium-high heat. Fry the chicken for 3–4 minutes per side, until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a rack or paper towels to drain.

Toast the buns and assemble: Lightly toast the buns. Spread a generous layer of the spicy mayo on both halves. Layer lettuce, tomato, and pickles on the bottom bun, add the crispy chicken, then crown with the top bun. Serve immediately for the best crunch.