Gather your ingredients.
Mix the buttermilk, egg, and hot sauce together until well blended in a pan.
Combine the flour, cornstarch, and seasoning in a separate pan. Mix well.
Cover the chicken in plastic and pound it until it has a uniform thickness. I'm not a big fan of thick fried chicken patties, so I pound a bit extra.
Trim the chicken to make the size and shape you want for your sandwiches.
Run each breast through the dry flour mixture.
Let sit for a few minutes.
Run each breast through the buttermilk mixture.
Run each breast though the dry flour mixture one last time. Place onto a rack to rest for 30 minutes. This is a great chance to start toasting your buns.
Get your oil up to 375 degrees. Not much hotter and not much cooler.
Fry the breasts for about 4.5 minutes per side, flipping halfway. We want an internal temp of 160 degrees.
Let the breast rest for a minute and allow any excess oil to drain off.
Place the breast on the bottom bun and then cover with pickles.
Next, add the slaw.
Finally, add a heavy dose of the sauce to the top bun and complete your sandwich.