Slice the chicken breasts in half horizontally to create four thin cutlets. Season both sides with salt and pepper. In a shallow bowl, whisk together the buttermilk and hot sauce. In a separate shallow bowl, mix the flour, cornstarch, and spices.

Dredge each piece of chicken in the flour mixture, shaking off any excess. Dip it into the buttermilk, then coat it again in the flour mixture, pressing firmly to ensure both sides are well covered. Shake off any excess flour to create small crumbs that will form the crispy texture when fried.

Heat about two inches of oil in a large, heavy-duty pan to 350ºF. Fry the chicken for approximately three minutes per side until the exterior is dark and crispy and the internal temperature reaches 165ºF. Transfer the fried chicken to a cooling rack to drain excess oil.

Once all the chicken is fried, carefully take ½ cup of the hot cooking oil and pour it into a small bowl. Stir in the sugar and spices, whisking until well combined. While the chicken is still hot, brush it generously with the spicy oil mixture. If the oil is too dark or burned, you can substitute it with melted butter or a mix of butter and fresh oil.

Spread about one tablespoon of mayo onto the bottom half of a toasted bun. Place a piece of hot chicken on top, then add coleslaw and pickles. Cover with the top bun and serve immediately.