Pound the chicken breasts lightly and trim any excess fat.

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

Add 1 tablespoon of seasoning mix to the buttermilk. Marinate the chicken in the mixture for at least 1 hour.

Combine remaining seasoning with flour. Whisk to blend.

Stir 3-4 tablespoons of the buttermilk marinade into the flour mixture, keeping some chunky bits for crispiness.

Dredge each chicken breast in the seasoned flour, then dip back in the buttermilk, then in flour again pressing the crumbs onto the chicken.

Heat oil in a deep pan over medium-high until a pinch of flour sizzles upon contact.

Fry the chicken in hot oil for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature).

Remove fried chicken and drain on a rack. Repeat with remaining pieces.

Assemble the sandwiches by placing fried chicken on toasted buns, topping with mayonnaise and pickles as desired.