1️⃣ Prepare the chicken and coating: Pat chicken dry and season with salt, pepper, smoked paprika, and cayenne (if using). Dredge each piece in flour and cornstarch, dip into beaten eggs, and coat again in the seasoned flour mixture. Shake off excess.
2️⃣ Fry the chicken: Heat oil to 350°F (175°C) and fry chicken in batches for 4–6 minutes per side, until golden and cooked through (165°F/74°C internal temp). Transfer to a wire rack.
3️⃣ Make the hot honey sauce: Heat honey in a saucepan over low heat, stir in hot sauce, and add a pinch of smoked paprika or cayenne for extra heat. Keep warm.
4️⃣ Assemble the sandwiches: Lightly toast brioche buns. Spread garlic aioli on the bottom bun, add fried chicken, drizzle with hot honey sauce, and layer with pickles, red onion, and chives or parsley.
5️⃣ Serve and enjoy: Top with the brioche lid, press lightly, and serve immediately with your favorite sides.