Carefully slice the chicken breasts horizontally to make three thinner portions. Then slice again in the middle to make 6 slices.

Place chicken in a medium bowl.

Add buttermilk, garlic powder, paprika and cayenne pepper. Season with salt.

Toss to coat the chicken with the mixture.

Cover and marinate in the refrigerator for at least 30 minutes or 4-5 hours, if time permits.

Place flour in a large shallow bowl. Add ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, dried thyme and salt. Toss.

Place buttermilk in another large shallow bowl. Add ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper and salt. Toss.

Place breadcrumbs in another large shallow bowl. Add ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper and salt. Toss.

Remove one piece of chicken from the buttermilk marinade, allowing excess liquid to drip away.

Place it in flour mixture. Coat the chicken with the flour and shake off excess flour.

Dip the floured chicken in buttermilk, then coat it in the breadcrumbs.

Transfer the coated chicken to a wire rack and repeat with the remaining chicken pieces.

Pour oil for deep frying into a deep, heavy bottomed saucepan placed over medium heat.

When the oil is hot, carefully lower one or two chicken pieces into the oil.

Flip and continue cooking until the coating is golden and crisp, and the chicken is cooked through.

The chicken must reach an internal temperature of 74ºC (165ºF).

Once cooked, transfer chicken to a plate lined with paper towel.

Repeat the process with the remaining chicken pieces.

Slice the brioche buns in half. Spread a thin layer of softened butter over the cut sides.

Heat a frying pan over medium heat. Place the buns cut side down and toast for about 1-2 minutes or until lightly golden.

Remove from pan.

Spread burger sauce over the cut sides of burger buns.

Add shredded lettuce to the bottom half of each toasted bun.

Place one fried chicken on top, followed by pickle slices.

Finish with the top half of the bun.

Serve immediately.