Place chicken breasts between two pieces of plastic wrap and flatten them to an even thickness with a kitchen mallet. Aim for 1/2" thickness.

Combine 1 ½ cups of buttermilk with 1 ½ tablespoon of coarse salt. Let the mixture stand for a few minutes until the salt has dissolved.

Place chicken into a resealable plastic bag and pour buttermilk mixture over the top. Turn chicken to coat both sides. Seal the bag and place it into the refrigerator for 6-12 hours.

Once brined, remove chicken from bag, wipe them off with a paper towel, and place them onto a clean plate. Discard the bag and the marinade.

Heat a 12" skillet and add oil until it is about 3" high. Heat until it reaches between 375-385 degrees F.

While the pan is heating, combine 1 ½- 2 cups buttermilk with egg on a large low-rimmed bowl and set aside. Combine flour with salt, black pepper, smoked paprika, and onion powder. Dredge chicken in the buttermilk-egg mixture, then coat both sides with the flour mixture. Set onto a parchment-lined platter until all 4 breasts have been coated.

Once the oil is up to temp, add 2 chicken breasts and fry each side for 5 minutes (depending on size and thickness). Once the chicken reaches an internal temperature of 165 degrees F, it is done.

Once cooked, remove and place them onto a write rack over a parchment-lined baking sheet to drain. Add the next two breasts to the skillet and repeat the process.

While the chicken is frying, it's time to prepare the spicy after sauce. Melt butter in a medium skillet and add sugar and spices to butter. Let mixture sizzle for a minute or two until spices start to bloom and mixture forms into a paste.

Promptly remove sauce from heat and brush mixture onto both sides of the fried chicken breasts (or thighs). Serve in toasted brioche buns, topped with pickles (fresh or fried), sandwich slaw, and come back sauce. Enjoy!