Place the chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness.
Remove the wrap and cut each breast in half to fit the bun.
In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, black pepper, and salt.
Add in the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour, or up to overnight.
In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Add in ¼ cup of the buttermilk mixture from the chicken and use a fork to stir until small clumps form.
Bread the chicken in the flour mixture, pressing it into the chicken to create a thick crust.
Refrigerate battered chicken pieces for 10 minutes.
While the chicken chills, heat the oil in a Dutch oven or other heavy-bottomed pot until it reaches 350°F.
Fry the chicken, in batches if needed, until crisp and golden on both sides and the chicken is cooked through, about 3-5 minutes.
Set on a paper towel lined plate to drain.
While the chicken cooks, stir together the mayonnaise, hot sauce, honey, and garlic powder to make the spicy mayo.
Melt the butter in a large skillet over medium-high heat. Toast the buns until golden.
To assemble, spread spicy mayo on the bottom bun, top with 4 dill pickle slices, fried chicken, and another drizzle of spicy mayo.
Add the top bun and enjoy!
