Fried chicken sandwich with chili crunch honey

Slice the chicken breast on an angle into two or three portions; break down the thickest part with the back of the knife.

Cover with plastic and pound to about a quarter inch thick without splitting the meat.

Whisk sour cream, salt, black pepper, cayenne, paprika, onion powder, garlic powder and milk in a mixing bowl.

Put the chicken in the mixture and leave at least 30 minutes.

Season the dredging flour with the same dry spices and whisk to combine.

Dredge the chicken in the seasoned flour on both sides, squeezing firmly to create a flaky surface.

Sprinkle a little more wet mixture over the top and another sprinkling of seasoned flour; rest 20 minutes before frying.

Chop the fresh rosemary well without mincing it.

Mix the honey with a few spoons of chili crunch in a small bowl.

Toast the brioche buns under the broiler, watching that they do not burn.

Fry the chicken in oil at 325F for about five to seven minutes, to a solid golden brown.

Transfer to a cooling rack and sprinkle with salt and the chopped rosemary.

Spread a thin layer of mayo on both sides of the toasted bun, add dill pickles, the fried chicken, and a few drizzles of chili crunch honey.