Chicken | Set a single chicken breast on the counter. Cover with a paper towel and tenderize with a meat tenderizer until 1/2 inch thick. Repeat with the remaining pieces. Throw the tenderized chicken breasts into a large bowl. Add in pickle juice, buttermilk, shallots, garlic, pepper, and salt. To a different bowl, add in the flour and spices. Toss evenly. Seal with Saran Wrap and marinate for at least 2 hours in the refrigerator.

Fry | Set a dutch oven or pot over the stove on medium heat. Add oil. Heat until it reaches 300 F / 148 C. Dunk the marinated chicken into the buttermilk mixture and dunk into the dry mixture coating both sides. Repeat a second time. When the oil comes to full temperature as indicated by a thermometer, add in one piece of chicken. Fry for about 5 mins on each side or until 165 F / 74 C. Remove from the pot and set it on a plate to cool. Repeat with remaining pieces.

Assemble | Set a skillet over the stove on low heat. Lightly butter the flat sides of the brioche buns and lightly toast on a pan until golden brown. Plate the buns. Add honey, butter, cayenne, and paprika into the pan. Once it is melted, mix until homogenous. Transfer into ramekins. Assemble the sandwiches. Add a little mayo, lettuce, fried chicken, and pickles. Serve with hot honey.