Combine the flour, panko and seasonings together in a bowl. Adda pinch of salt and pepper to the mix. Add the butter milk to a bowl and soak the chicken breast in it for a minimum 2 hours in the fridge.
Remove chicken from the bowl, dredge in the flour mix and make sure it is well coated.
To Fry: Fry the chicken in half an inch of oil heated to 350oF for 4-5 minutes each side. Remove when golden brown and let rest on a wire tray. **Be careful with the hot oil.
To Bake: Place the breaded chicken on a baking tray and bake in the oven at 175oC (350oF) for 20-30 minutes until golden and crispy.
Serve the crispy chicken breast on the light toasted brioche bun with lettuce, tomato, pickles and a spread of the sriracha mayo (mixed mayonnaise and sriracha sauce)
