Gather all ingredients
Marinate the Chicken
Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size of the bun
In a large bowl, laban, paprika, garlic powder, salt and black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away
Too cook the chicken, heat the oil in a large heavy-duty skillet or pot on medium temperature
In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the laban batter into the flour mixture and mix it with a fork
Work with one piece at a time, dredge chicken the flour mixture and press four on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden
To assemble, melt one tablespoon of butter in a large saucepan and toast buns face down until golden and crispy. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles, cheese and chicken. Enjoy!
