In a bowl, mix the buttermilk, egg, white vinegar, a dash of hot sauce, salt, black pepper, garlic powder, onion powder, chicken seasoning, and paprika. Add the chicken breasts, ensure they are well coated, and let marinate.
In a separate shallow dish, prepare the dredge by combining the all-purpose flour, cornstarch, salt, black pepper, chicken seasoning, garlic powder, and paprika.
Remove the chicken from the marinade and coat it thoroughly in the flour mixture. For extra crunch, dip it briefly back into the marinade and coat in the flour again.
Heat cooking oil in a pan to 350°F / 175°C. Fry the coated chicken breasts until golden brown, crispy, and cooked through (reaching an internal temperature of 165°F / 74°C).
To make the hot honey glaze, melt the butter and honey in a pan. Stir in hot sauce, salt, black pepper, garlic powder, onion powder, brown sugar, and paprika.
Coat the fried chicken breasts thoroughly in the hot honey glaze.
For the sauce, mix together the mayonnaise, black pepper, garlic powder, chopped parsley, and a squeeze of lemon juice.
Toast the burger buns, then assemble by spreading the sauce on the buns, adding the glazed chicken, and topping with pickles.
Cook it hands-free.
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