For the Fried Chicken:
• 1 lb chicken thighs
• 2 tsp Paprika
• 1 tsp garlic powder
• 1 tsp pepper
• 2 tsp salt
• 1 tsp chili flakes
• 1/2 tsp chili powder
• 1 cup flour
• 2 eggs beaten
• 2 cups vegetable oil (for frying)

For the Dill Relish Mayo:
• 2 tbsp dill relish
• 3 tbsp mayo
• 1 tsp garlic powder
• 1 tsp lemon juice
• Salt and pepper to taste

Toppings:
• 4 Turano Brioche Rolls
• 4 tbsp butter
• Microgreens or arugula
• Thinly sliced tomato
• Bread & butter pickles

For the Hot Honey:
• 1/4 cup honey
• 2 tbsp hot sauce (or to taste)

Chicken:
① Divide 2 chicken breasts (1 lb) into 4 pieces. Cover with plastic wrap and pound them until they're all the same thickness.
② In a bowl, toss chicken with all the spices and oil. Use more oil if the mixture looks dry.
③ As the chicken marinates, place the vegetable oil in a cast-iron skillet and allow it to heat up to 350 F (about 5-7 minutes). The oil is ready when a pinch of flour gently sizzles without burning.
④ Set up the frying station by beating the eggs and placing them in one plate, and then fill another plate with the flour. Dip the chicken in the egg and shake excess off, then coat in flour. Be sure to press on the flour to get the crispiest chicken, and dust and excess off before frying.
⑤ Fry each piece of chicken for 10-12 minutes each, until the skin is crispy and the meat has reached an internal temperature of 165 F. Let chicken cool on a wire rack.
⑦ For the hot honey & dill relish mayo. Combine all the ingredients for each and set aside.

For assembly:
① Melt 4 tbsp of unsalted butter in 20 second bursts in the microwave. Use a pastry brush to coat the cut tops of the Brioche Rolls, then toast them in a pan until desired.
② Spread the mayo on the bottom bun. Then top with tomatoes, chicken (drizzle with hot honey to taste), microgreens, and bread & butter pickles. Enjoy!