Butterfly the chicken breasts by placing them on a cutting board and slicing horizontally through the middle, stopping about ½ inch from the edge so the two halves remain connected. Open like a book and gently pound to an even ¾-inch thickness using a meat mallet.

In a large bowl, whisk together the buttermilk, Frank's RedHot, kosher salt, black pepper, and garlic powder until the salt dissolves completely.

Submerge the chicken breasts completely in the buttermilk mixture, making sure they are fully covered. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is ideal for maximum tenderness.

In a wide, shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, cayenne pepper, onion powder, and salt until evenly combined.

Remove one piece of chicken from the buttermilk but do not shake off the excess. Press it firmly into the flour mixture, coating both sides completely. Shake off the excess, then dip it back into the buttermilk for just a second.

Dredge through the flour mixture one more time, pressing gently to create thick, shaggy layers. These layers create the craggy, extra-crispy texture.

Dredge through the flour mixture one more time, pressing gently to create thick, shaggy layers. These layers create the craggy, extra-crispy texture.

Pour peanut oil into a heavy-bottomed Dutch oven until it reaches a depth of 2 to 3 inches. Clip a cooking thermometer to the side and heat over medium-high heat until the oil reaches exactly 350°F (177°C).

Gently lower one piece of chicken into the oil using tongs. The oil temperature will drop immediately; adjust your heat to bring it back to 340-345°F (171-174°C).

Fry for 6 to 7 minutes, then flip and cook another 6 to 7 minutes. You are looking for a deep golden-brown color and an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.

Remove the chicken and place it on a clean wire rack set over a baking sheet. Never drain fried chicken on paper towels as the steam gets trapped underneath, making the bottom soggy. Let the chicken rest for 2-3 minutes.

Let the oil return to 350°F (177°C) before adding the next piece. Repeat until all chicken is cooked.

While the chicken rests, prepare the hot honey. In a small saucepan, combine Mike's Hot Honey, Frank's RedHot, and apple cider vinegar. Warm it over low heat, stirring gently, until it becomes pourable but not hot—around 110°F (43°C). Do not overheat or boil.

After the chicken has rested for 2 to 3 minutes, brush the hot honey generously over both sides. The residual heat from the crust will cause the honey to set into a glossy, slightly tacky glaze.

Slice your brioche buns in half and spread a thin layer of softened Kerrygold butter on the cut sides. Heat a skillet over medium heat and toast the buns cut-side down until golden and fragrant—about 2 minutes.

Place the hot honey-glazed chicken on the bottom bun. Top with 3 to 4 dill pickle slices. Add coleslaw if desired. Cap with the top bun, press down gently, and serve immediately.