Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate at least 4 hours or up to overnight.

Heat 1 1/2 inches of canola oil in a cast iron or large pot to 350 degrees.

In a wide bowl or on a plate, combine flour, cornstarch, baking powder remaining salt, pepper, garlic powder, smoked paprika, and canola oil. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.

Fry two piece of chicken at a time until golden brown and cooked through. Rest the cooked chicken on paper towels or wire wrack to cool.

Make the sauce by combining all sauce ingredients in a small bowl.

Assemble the sandwiches by spreading sauce on top and bottom. Then add chicken to bottom bun, along with lettuce, onion, tomatoes and pickles! Serve with a side of crispy crunchy fries. 😋 ENJOY!