Combine ingredients for Cajun Mayo and set aside in fridge.

Combine everything but the frying oil for the Nashville Hot sauce in a bowl. Set Aside.

Bring a pot of oil to 375 degrees.

While your oil is heating up, let's prepare the chick'n. Combine the 2 filets together by mashing them until they form 1 big patty.

Prepare your dredging station. Combine the plant milk, hot sauce, pickle brine and apple cider vinegar in one bowl, let it sit for 5-10 minutes to form the buttermilk. Make sure it's thick enough to stick to the chick'n, if not, add more vinegar. Combine the flour, cornstarch, baking powder and cajun seasoning in another bowl. An extra step, you can dip the fork in the wet mixture and flick it a few times into the dry, then whisk to form little clumps. This will help give you more craggly texture.

Once oil is up to 375 degrees, dredge your filet first in the wet mixture, then dry, and then repeat to double dredge, shaking off any excess flour and batter. Press the flour into the chick'n gently to ensure it sticks. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.

Quickly but carefully, take 1/4 - 1/3 cup of the frying oil and add to the bowl with the spices and sugar for the Nashville Hot Sauce. Whisk to combine.

You can either brush the chick'n with the sauce, or toss it in the bowl. The choice is yours! I personally prefer to dunk the Chick'n in the bowl, and using tongs to ensure total coverage.

Add some Cajun Mayo to both the top and bottom buns. Add some pickle slices to the bottom, then plop your chick'n on the bottom bun and add the top bun.

ENJOY!