Buttermilk marinade
• 1.5 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1⁄2 teaspoon paprika
• 4 boneless skinless chicken thighs (or breast meat cut into sandwich size pieces)
• 2 to 4 tablespoons hot sauce (optional for extra spice)

Seasoned flour
• 1.5 cups all purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1⁄2 teaspoon paprika

• Peanut oil for frying
• Bacon
• Lettuce
• Grated parmesan cheese
• Caesar salad dressing
• 4 Turano Brioche Rolls

① Add salt, pepper cayenne pepper, and paprika to buttermilk (add hot sauce if you want extra spice) and whisk to combine. Put chicken in a zip-top bag or bowl with a lid. Pour buttermilk marinade over the chicken and store in the fridge for at least an hour or overnight.
② Make seasoned flour by combining flour with all of the spices, salt, and pepper in a bowl or pan that is large enough for a piece of chicken to lay flat in the flour.
③ Remove one piece of chicken at a time from the marinade and dredge in the seasoned flour mixture until thoroughly coated on all sides. Place the fully coated chicken onto a piece of parchment or a sheet pan rack to rest.
④ Heat 2 inches of peanut oil in a skillet to 350 degrees F.
⑤ Fry each piece of chicken for 6 to 7 minutes or until it reaches 165 degrees internal temperature. You'll probably want to fry for 3 minutes on the first side and then flip it to make sure you're getting the level of browning that you want. Continue cooking on the other side.
⑥ After frying, place the finished chicken on a cooling rack over paper towels to drain some of the oil away.
⑦ Place between Brioche Roll, adding other desired toppings, and enjoy.