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If your chicken pieces are thick, pound them to a more even thickness, or slice them lengthwise to make them thinner and easier to fry.
Add the buttermilk, salt, pepper, and a dash of hot sauce to a large bowl and mix well. Add the chicken to the bowl and let it marinate for at least an hour in the refrigerator.
Remove chicken at least 30 minutes prior to when you want to fry it.
Combine the flour, salt, pepper, paprika, and cayenne pepper in a large ziplock bag.
Set a rack on a baking tray to place the cooked chicken on when it’s finished.
Add the chicken pieces to the bag with the flour mixture and shake well to coat.
Heat oil in a large heavy bottom skillet (or a dutch oven) over medium/high heat.
Remove the chicken pieces from the flour mixture, shake off excess flour, and fry the chicken in batches, being careful not to crowd the pan. Cover with the lid and fry for about 5-10 minutes. Uncover, flip the chicken, and fry for an additional 10 minutes until golden brown and cooked through.
Place the fried chicken on the cooling rack to allow oil to drain and sprinkle lightly with salt.
Assemble the hot honey chicken sandwiches by slathering sriracha aioli to both sides of a brioche bun. Add the chicken with a drizzle of hot honey, then add the Pepperjack cheese, lettuce, and the crunchy pickles to the sandwich. Serve immediately.