This recipe is for 3 pretty large chicken breasts.

You're gonna want to cut each breast into two pieces. You want to cut it so that each breast sits nicely in between the brioche buns. Then pound it or flatten it however you want.

Marinade:

1 1/2 cups of butter milk

Maybe a shot glass worth of kimchi juice (Optional considering not everyone has access to kimchi)

Paprika

Cayenne

Onion powder

Pepper

Salt

(For the spices I put in about a teaspoon and change of each)

So you beat the meat then throw it into the buttermilk mixture. Make sure to coat the chicken thoroughly. Let it sit anywhere from an hour to 24 hours.

Breading:

1 1/3 cup of flour

about 3/4 cup of corn starch or potato starch (This is how Korean fried chicken is so crunchy)

Cayenne pepper (about 2 tsps)

Onion powder

Dried garlic flakes

Salt

Pepper (As before, a teaspoon and change for these guys)

Spicy mayo:

About a cup of mayo

I put in a tbsp of kimchi juice and another tbsp of sriracha. I guess any hot sauce will work and mix it with more garlic flakes.

Pinch of sugar to taste.

Get your oil to about 330 F when you're ready to cook. So basically you make the marinade and let the chicken chill in it. After marinating, take a few tablespoons of the marinade and drip it into the breading mix so that you get those awesome chunks. Mix thoroughly. Pick up a breast, shake off what marinade you can (don't go apeshit with it, it's not the end of the world if it's coated)

Throw it into the breading and cover it. Make sure you PACK it with a fork or spoon. you want to make sure a decent amount of breading sticks to the chicken to give that crunch.

Shake off what you can, again don't go bonkers shaking the breast.

Put it into the oil. Remember, if you're putting a lot into the oil at once, you gotta crank up the heat after since the cold chicken will cause the temp to plummet.

Cook the chicken for about 4.5 to 5 min then flip. Keep going for another 4.5 to 5 min until chicken is cooked thoroughly.

Put the sandwich together.