Begin by pounding the chicken breasts to an even half-inch thickness. In a shallow dish, combine flour, cornstarch, Smokin Sweet Heat, bacon sea salt, black pepper, and paprika. In another dish, whisk together eggs, buttermilk, and hot sauce until smooth.

Dip each piece of chicken into the wet mixture, allowing excess to drip off before pressing firmly into the seasoned flour mixture. Let the coated chicken rest briefly, then dredge again for a thicker crust.

Heat vegetable oil to 350°F in a deep skillet. Fry the chicken in batches for about 5–7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a wire rack to keep the crust crisp.

Brush the hot chicken generously with prepared Hot Honey Sauce. Toast buttered brioche buns until golden, assemble with pickles, and serve immediately while hot and crispy.