Brine the Chicken: First, place the chicken breasts between two sheets of cling film and gently pound them with a rolling pin or meat mallet to an even thickness of about 2cm. This ensures they cook evenly. In a bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1 tsp pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, but up to 4 hours for the most tender result.

Make the Tangy Slaw: While the chicken is brining, prepare the slaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and caster sugar until smooth. Season with a pinch of salt and pepper. Add the shredded cabbage and grated carrot, and toss everything together until well combined. Cover and pop it in the fridge until you're ready to serve.

Prepare the Spicy Coating: In a large, shallow dish, combine the plain flour, cornflour, smoked paprika, garlic powder, onion powder, cayenne pepper, 2 tsp salt, and 1 tsp pepper. Whisk thoroughly to ensure all the spices are evenly distributed. This is where I like to use my tip from above and add a little of the brine to the flour for extra texture.

Heat the Oil: Pour the oil into a large, heavy-bottomed saucepan or Dutch oven until it is about 5cm deep. Heat the oil over a medium-high heat until it reaches 175°C (350°F). Using a cooking thermometer is the best way to ensure accuracy. If you don't have one, a small cube of bread should turn golden brown in about 30 seconds.

Coat the Chicken: Set up your dredging station. Take a piece of chicken from the brine, allowing any excess to drip off. Press it firmly into the flour mixture, making sure it’s completely coated on all sides. For a thicker crust, you can dip it back into the buttermilk and then back into the flour for a second coating. Place the coated chicken on a wire rack while you coat the rest.

Fry to Perfection: Carefully lower 2 pieces of chicken into the hot oil, being careful not to overcrowd the pan. Fry for 5-7 minutes on each side, until the coating is a deep golden brown and the chicken is cooked through. The internal temperature should read 74°C on a meat thermometer. What works best for me is using tongs to gently turn the chicken halfway through.

Rest the Chicken: Once cooked, remove the chicken from the oil and place it on a clean wire rack to drain. This is crucial for maintaining that crispy bottom. Sprinkle with a tiny pinch of extra salt while it's still hot. Repeat the frying process with the remaining chicken.

Assemble Your Sandwich: Lightly toast the inside of your brioche buns in a dry pan or under the grill. Spread a little extra mayonnaise on the bottom bun if you like, then add a generous helping of sliced gherkins. Place a piece of crispy fried chicken on top, followed by a large spoonful of the tangy slaw. Place the top bun on and serve immediately.