1. Cut 4 chicken breasts in half and pound them to about a half-inch thick. Alternatively, you can use boneless, skinless chicken thighs.
2. In a bowl, marinate the chicken with buttermilk, 1 tablespoon of smoked paprika, 1 tablespoon of cayenne pepper, 1 tablespoon of onion powder, and 1 tablespoon of garlic powder. Marinate for a couple of hours or, for best results, overnight.
3. In a separate bowl, prepare the flour coating by mixing 4 cups of flour, 1/4 cup of corn starch, 1/2 tablespoon of salt, 1/2 tablespoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 tablespoon of onion powder, and 1 tablespoon of garlic powder.
4. Take the marinated chicken out of the buttermilk and coat it thoroughly in the flour mixture. For an extra crispy texture, dip it back into the buttermilk and then coat it again in the flour mixture (double coating is optional).
5. Fry the coated chicken for 4 to 5 minutes on each side, or until it is golden brown and cooked through.
6. For the spicy sauce, combine 1 cup of mayonnaise with Sriracha, garlic powder, salt, smoked paprika, and onion powder. Adjust the quantities of spices and Sriracha to taste.
7. Serve the crispy chicken on buns with your preferred toppings and the spicy sauce.
