Mix the buttermilk with the seasonings for the chicken in a large mixing bowl. Place the chicken cutlets into the buttermilk mixture and coat. Allow the chicken to marinate for at least 15 minutes, or cover and refrigerate to marinate for 30-60 minutes (remove the chicken 15 minutes before ready to dredge).

Mix the breading ingredients together in a separate mixing bowl and drizzle in ⅓ cup of the buttermilk mixture, set aside.

Preheat your frying oil in a dutch oven or heavy pot to 350F.

Begin to dredge your chicken by dipping a buttermilk coated chicken cutlet into the flour mixture, then back into the buttermilk mixture, and return to the flour mixture one last time to evenly coat the chicken. Place the coated chicken straight into the hot oil to fry for 8-10 minutes, flipping halfway, until the chicken is cooked through with an internal temperature of 165F.

Place cooked chicken onto a plate with paper towels to rest for several minutes and drain any excess oil.

While the chicken drains, mix the mayo sauce ingredients together in a medium sized bowl until well combined.

To assemble your sandwiches, spread sauce onto both sides of the buns, top one side with 4 pickles and place a piece of the fried spicy chicken onto the bun. Serve immediately.