Popeye’s Hottie Sauce and Chicken Sandwich

For the sauce, combine 1/2 cup of corn syrup with 1/4 cup of honey, 1 tablespoon of apple cider vinegar and 2 tablespoons of hot sauce. For the chicken marinade, combine 2 cups of buttermilk with 2 tablespoons of garlic powder, onion powder, and smoked paprika. Add a pinch of salt and pepper. Using a mallet, pound out some boneless skinless chicken breasts until they are about 1 inch thick, then submerge them into the buttermilk mixture for at least 4 hours or better over night. For the dry dredge, combine 1 cup of all purpose flour with 1/2 cup of potato or corn starch, and 1 tablespoon of garlic powder, onion powder, and smoked paprika, with 1 teaspoon of salt and pepper. Take the chicken out of the buttermilk and coat it in the flour mixture making sure to press it into the chicken until its fully coated. Fry it in 350 degree F cooking oil for 5 minutes, then hit it with some salt and set it aside. Melt some butter on a frying pan and lightly toast some brioche buns. To make the sandwich, add some Hottie sauce to the bottom bun and then add some pickles on top. Add the chicken on top of the pickles followed by some more Hottie sauce.