Instructions

• First, season your chicken on both sides with the seasoned salt. Then set them aside to soak up buttermilk for at least 30 minutes. You’re giving the chicken that tender pull, so don't skip this part.
• Next, mix the self-rising flour, cornstarch, paprika, black pepper, and cayenne in a big bowl. This flavor mix is gonna make the coating pop with every bite.
• Heat some peanut oil in a skillet over medium-high heat. You want it hot enough to fry but not burn.
• Once your chicken's had its soak, take it out letting the extra buttermilk drip off. Press each cutlet into the flour mix so it sticks tight.
• Fry the chicken cutlets until golden and cooked well through. It usually takes 5-7 minutes per side. When done, transfer ’em to paper towels to soak up extra oil.
• While the chicken cools just a bit, toast your brioche slices in another skillet. Use butter here if you want extra richness.
• When you’re ready, stack the chicken between two pieces of the warm brioche. It’s time to dive in!
• While the chicken soaks in buttermilk, you can also mix your flour and spices which saves time when you’re ready to coat.
• Toast your brioche in batches while chicken fries. Prepping bread slices the day before and storing them tightly wrapped saves morning hustle.