In a large bowl mix 1 cup buttermilk and hot sauce. whisk well and set to the side
Wrap chicken thighs in plastic wrap and tenderize with a mallet
Season breast with salt pepper
Separate flour into 2 bowls each with 1 cup of flour
Add 1/3 of buttermilk mix into one of the bowls with flour and mix (mixture may be clumpy)
Dredge chicken breast in flower, then in buttermilk mixture and finally in buttermilk/flour mixture
Preheat oil in fryer or pan to med-high heat
Place breast in hot oil and cook 3-5 min per side until golden brown
Toast the bun then coat the bottom bun with mayo. Add chicken breast, pickles, and lettuce
