Pound the chicken breasts lightly and trim any extra fat off.

In a small bowl, stir together the Cajun seasoning, pepper, garlic powder, onion powder and sugar.

Add 1 tablespoon of the seasoning mix to the buttermilk and stir to combine. Pour the buttermilk mixture over the chicken. Let the chicken marinate for at least 1 hour up to overnight.

When you are ready to start cooking, combine the remaining seasoning mix with the flour and whisk to combine.

Add 3 to 4 tablespoons of the buttermilk marinade and stir it into the flour mix. Keep some chunky flour pieces for crispiness.

Dredge the chicken in the flour mix, dip back into the buttermilk, then dredge again, pressing the flour into the chicken.

In a large heavy pan, add enough oil to cover the chicken partially. Heat over medium-high heat until a small amount of flour sizzles.

Fry the chicken for 5-6 minutes per side until golden brown and cooked through (165°F). Remove and drain on a rack.

To assemble, place the fried chicken on a toasted brioche bun, spread with mayonnaise and add pickles as desired.