Combine buttermilk, hot sauce, salt, pepper, and garlic powder in a bowl. Submerge chicken and chill for 2–4 hours.

Whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and pepper in a shallow dish.

Dip chicken in the eggs, then press into the seasoned flour mixture to coat.

Heat 2 inches of vegetable oil in a skillet over medium heat until it reaches 350°F (175°C).

Carefully place chicken in the hot oil and fry for 6–8 minutes per side until golden brown and cooked through.

Transfer chicken to a wire rack and let rest for 5 minutes.

Toast the buns in a skillet until golden and slightly crisp.

Assemble the sandwich by spreading mayonnaise on each bun half, adding lettuce, pickles, and fried chicken.