Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness.

In a large mixing bowl, combine the chicken breasts and buttermilk. Allow them to marinate for at least 30 minutes.

In another bowl, mix together the flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.

In a frying pan, heat about an inch of oil over medium-high heat.

Remove the chicken from the buttermilk and let the excess drip off. Dredge the chicken in the flour mixture, coating evenly.

Carefully place the coated chicken into the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through.

Transfer the chicken to a plate lined with paper towels to absorb excess oil.

On each bun, place a piece of fried chicken, top with pickles and a drizzle of hot sauce.