Step 1

Mix together the smoked paprika, onion powder, garlic powder, cayenne pepper, oregano, salt, black pepper, and sugar in a bowl.

Step 2

Wrap the chicken breasts in plastic wrap and pound them with a meat mallet or the end of a rolling pin to flatten them to about ½-inch thick.

Step 3

Unwrap the chicken and coat boat sides in the spice mixture.

Step 4

Heat the oil in a frying pan over medium heat.

Step 5

Fry the chicken breasts until blackened and cooked through, about 5-6 minutes per side. Once fully cooked, the internal temperature of the chicken should be 165 F.

Step 6

Place the chicken on paper towels to drain any excess oil.

Step 7

Toast the brioche buns.

Step 8

Place a layer of sliced pickles on the base of the buns.

Step 9

Top with the chicken breasts.

Step 10

Spread the mayo on top of the chicken and place the other bun halves on top to serve.