In a large bowl, season chicken breast with salt, onion powder, garlic powder, paprika, slap yo mama seasoning, white pepper, and buttermilk. Marinate for 30 minutes to 2 hours.

Heat a large deep pot with vegetable oil and allow it to heat up to 350°F; insert a wooden spoon and watch for bubbling to indicate readiness.

In a separate bowl, mix flour, cornstarch, onion powder, garlic powder, paprika, and slap yo mama seasoning. Set aside.

In another bowl, mix eggs, franks hot sauce, and buttermilk.

Remove chicken from the refrigerator after marinating. Take each piece out of the buttermilk, letting excess buttermilk drain off.

Dip chicken in the egg mixture, then coat in the flour mixture. Fry for 12-15 minutes or until golden brown.

In a medium-sized pan, coat brioche buns with butter and pan fry until golden brown.

Assemble the sandwich by placing fried chicken on a bun, adding spicy mayo, and topping with pickles.