Whisk

In a bowl, whisk together buttermilk, hot sauce, thyme, garlic clove, 1 tsp. salt, and ½ tsp. black pepper.

Marinate

Place chicken breasts into a large sealable bag with the marinade, seal, and refrigerate for at least 4 hours, up to 24 hours.

Marinating

Mix

Whisk together flour, 1 tbsp. salt, baking powder, garlic, and cumin to create seasoned flour mixture. In a separate bowl whisk together eggs and water, set aside. After marinating, remove chicken from marinade and pat dry with a paper towel.

Bread

Press the chicken breast into the seasoned flour, evenly coat and shake off excess. Then submerge chicken breast into the egg wash and then back into the seasoned flour. Firmly press the chicken breast into the breading on both sides to get as much breading adhesion as possible. Place onto a sheet tray that is dusted with the seasoned flour, and place into the refrigerator for at least 15 minutes.

Fry

Heat 1 inch of vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Place chicken breast in skillet. Be sure not to crowd the pan, so oil doesn’t cool down. Turn chicken to brown evenly and remove when golden and cooked through. Chicken is done when meat thermometer inserted in center reaches 170°F.

Serve

Drain on wire rack to keep chicken crispy. Mix together mayonnaise and honey to create honey-mayo. Place two pickle slices on each toasted bun, followed by the crispy chicken breasts and drizzle with honey-mayo.

TIP

For Air Frying: Preheat the air fryer to 360°F. Switch the last stage of the breading, flour, for some store bought seasoned bread crumbs. Brush the breaded chicken lightly with 2 Tablespoons of Vegetable oil or use a vegetable oil pan spray for a couple spritzes. Place in single layer in preheated air fryer, if there’s not enough room, cook in batches. Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.