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Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
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Add in the chicken
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Cover with plastic wrap and refrigerate for 4 hours or overnight.
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In a shallow dish, mix the flour, cornstarch, and spice blend together.
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Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
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Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
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Shake off the excess flour and refrigerate the battered breasts for 20 mins.
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Preheat a deep fryer to 350 F
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Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
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Drain breasts on a paper towel.
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Allow chicken to rest for 5 minutes.
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Assemble the sandwich as desired.
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Enjoy!