Marinate the Chicken:

• In a bowl, mix buttermilk with salt, pepper, paprika, and garlic powder.
• Submerge the pounded chicken breasts in the marinade.
• Cover and refrigerate for at least 2 hours to tenderize and infuse flavor.

Prepare the Coating:

• Place the flour in one shallow dish.
• Beat the eggs in a second dish.
• Pour the seasoned breadcrumbs into a third dish.

Prepare the Mozzarella Sticks:

• If needed, cut mozzarella sticks into halves for easier handling.
• Dip each stick into the beaten eggs, then roll in breadcrumbs until fully coated.
• Arrange on a tray and chill in the refrigerator for 30 minutes.

Heat the Oil:

• Preheat your deep fryer or heavy-bottomed pot with vegetable oil to 350°F (175°C).

Fry the Chicken:

• Remove the chicken from the marinade, letting excess drip off.
• Dredge each piece in flour, then dip in egg, and finally coat with breadcrumbs.
• Fry the chicken for 6–8 minutes per side until golden and crispy; ensure the internal temperature reaches 165°F (74°C).
• Drain on a wire rack or paper towels.

Fry the Mozzarella Sticks:

• In a separate batch, fry the mozzarella sticks for 2–3 minutes until the coating is golden.
• Drain on paper towels.

Prepare the Spicy Honey Drizzle:

• In a small saucepan, gently warm the honey over low heat.
• Stir in chili flakes or hot sauce, adjusting the spice level to your taste.

Assemble the Sandwich:

• Lightly toast the brioche buns.
• Place a piece of fried chicken on the bottom bun.
• Carefully layer the fried mozzarella sticks onto the chicken.
• Drizzle a generous amount of spicy honey over the assembly.
• Top with fresh lettuce and sliced pickles (plus optional garnishes), then cap with the top bun.

Serve Immediately:

• Enjoy your sandwich while it’s hot and crispy.