In a large shallow bowl, whisk together the red hot sauce, milk, and egg. Place in fridge and allow to marinate at least 30 minutes (optional).
In a large shallow bowl mix together the breadcrumbs, salt, onion powder, paprika, and garlic powder.
Dip the chicken cutlets into the hot sauce mixture, then into the breadcrumb mixture, turning to coat.
Heat the olive oil a large non stick skillet until hot. Place ½ of the chicken cutlets into the skillet and cook for 3 minutes on each side, or until coating is browned and chicken is cooked through. Repeat with the remaining olive oil and chicken cutlets.
Lightly butter each brioche bun with the butter. Toast the buns, butter side down, on a hot griddle until golden. Serve the crispy chicken sandwiches with your favorite sauce and pickles (if using).
Tips And Substitutions
If you have time, soak the chicken in the hot sauce and hot sauce mixture for an hour or two before cooking. This will allow the chicken to absorb some of the flavor.
Make sure the oil in the skillet is hot before you add the chicken to the pan. The chicken should sizzle when placed in the skillet. A medium high heat is best for making these spicy chicken sandwiches.
Use more oil if needed when frying. The breading may soak into the oil and there may not be enough to fry the 2nd side of the chicken.
Skip the hot sauce and substitute your favorite barbecue sauce for the dipping mixture.
Use Panko in place of breadcrumbs, or if you do keto, use crushed pork rinds to coat the chicken cutlets.
Top the chicken sandwich with a chipotle dressing or homemade ranch dressing instead of the blue cheese.
Use mild pickled peppers or pickled jalapeno slices in place of the pickles.