Begin by slicing the chicken breasts horizontally to create thin cutlets, about ½ inch thick, ensuring even cooking. Season both sides generously with salt and black pepper.

In a shallow dish, combine all-purpose flour, cornstarch, cayenne pepper, garlic powder, and salt to create a spiced coating. In another bowl, whisk together buttermilk and hot sauce. Dredge each seasoned cutlet in the flour mixture, dip it in the buttermilk-hot sauce mixture, and then coat it again in the flour.

Heat your frying oil in a large skillet over medium-high heat until it reaches a temperature of 350°F. Carefully add the breaded chicken cutlets to the hot oil and fry for about 3 to 4 minutes on each side, or until they are golden brown and cooked through.

While the chicken is frying, prepare the spicy sauce by combining hot frying oil, brown sugar, cayenne pepper, chili powder, smoked paprika, and a pinch of salt in a bowl. Mix until well combined. Drizzle the sauce over the fried chicken cutlets immediately after frying.

To assemble your Nashville Hot Chicken Sandwiches, start by toasting the burger buns until golden brown. Spread a generous layer of mayonnaise on the bottom bun, place a fried chicken cutlet on top, add a scoop of crispy coleslaw, and finish with tangy pickles before topping with the bun. Serve immediately.