Slice your chicken breast into pieces roughly 2 inches wide.

In a shallow bowl, whisk your egg.

In another bowl, combine the flour, breadcrumbs, garlic powder, and paprika.

Dip each piece of chicken into the egg, then dredge thoroughly in the breadcrumb mixture. The goal is a thick, even coat that will crisp up beautifully.

Heat your oil for frying in a heavy skillet. You will know it is ready when a pinch of flour sizzles immediately upon contact.

Carefully place the chicken pieces in the pan. Listen for that rhythmic bubbling. Fry for about 3 to 4 minutes per side until they are a deep, golden brown and the internal temperature reaches 165 degrees Fahrenheit.

Drain them on a wire rack to keep the bottoms from getting soggy.

While the chicken rests, combine the mayonnaise, hot sauce, and a touch of honey or sugar in a small bowl. This is the heart of the bang bang sauce. It should be creamy, vibrant, and have just enough heat to make your tongue tingle.

Slice your buns and lightly toast them in the skillet or under the broiler. This prevents the sauce from soaking into the bread too quickly and adds a lovely texture.

Spread a generous spoonful of sauce on the bottom bun.

Layer a piece of crispy chicken, a slice of tomato, lettuce, and a few pickle slices.

Top with more sauce and the top bun. Press down lightly to let the flavors meld.