Step 1: Marinate the Chicken

1. In a bowl, whisk together buttermilk and hot sauce.
2. Add the chicken, making sure it’s fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Prepare the Coating

1. In a shallow dish, mix flour, cornstarch, Cajun seasoning, garlic powder, paprika, black pepper, and salt.
2. Remove the chicken from the buttermilk, letting excess drip off, then coat in the seasoned flour mixture. Press firmly so the breading sticks.

Step 3: Cook the Chicken

For a Crispy Fried Version:

1. Heat about 1 inch of oil in a deep skillet over medium-high heat (350°F).
2. Fry each chicken piece for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.

For a Pan-Seared Version:

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Cook chicken for 4-5 minutes per side, until browned and cooked through (internal temp should be 165°F).

Step 4: Make the Cajun Mayo

1. In a small bowl, mix mayo, Cajun seasoning, hot sauce, lemon juice, and garlic powder.
2. Stir well and refrigerate until ready to use.

Step 5: Assemble the Sandwiches

1. Toast the brioche buns lightly for extra flavor.
2. Spread a generous amount of Cajun mayo on both bun halves.
3. Layer with lettuce, sliced tomatoes, pickles, and red onions.
4. Place the crispy Cajun chicken on top, close the sandwich, and enjoy!