• In a medium-sized shallow bowl, combine flour, salt, pepper, and chili powder.
• In a second medium bowl, whisk together buttermilk, eggs, and sriracha.
• Dredge each chicken piece first in the flour mixture, pressing to ensure the entire piece is coated. Tap off any excess flour.
• Dip the chicken into the buttermilk mixture, ensuring it is fully coated.
• Dredge the chicken again in the flour mixture. Repeat with the remaining chicken pieces.
• Add about 2 inches of vegetable oil to a large pot. Heat over medium-low heat until the oil reaches 350°F on a candy thermometer.
• Working in batches, add 1-2 pieces of chicken to the pot. Fry for 4-5 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F and is crispy and golden brown.
• Carefully remove the chicken from the hot oil and transfer to a paper towel-lined plate.
• While the chicken is frying, lightly toast the brioche buns in a separate pan or in the oven.
• In a small bowl, combine mayonnaise and sriracha.

Sandwiches

• Top the bottom half of each toasted bun with a slice of tomato, a fried chicken patty, green leaf lettuce, and 3-4 slices of dill pickles.
• Drizzle the sriracha mayo over the sandwich and top with the other half of the toasted bun.
• Serve immediately.