Pound chicken to an even ½-inch thickness if using breasts. Season both sides with salt and pepper.

Set up two shallow bowls: one with flour, the other with beaten eggs.

Dredge chicken in flour, then dip into the egg, then back into the flour. Let sit for at least 5 minutes (or cover and refrigerate overnight).

Heat vegetable oil in a heavy skillet to 360°F.

Fry chicken 4–5 minutes per side until golden and crisp. Internal temp should reach 165°F.

Transfer to a paper towel-lined plate to drain.

In a clean skillet over medium heat, melt butter with Truff hot sauce. Stir to combine.

Add the fried chicken and sear 1 minute per side in the sauce until coated and glossy.

Lightly toast sandwich buns.

Layer with lettuce, pickles, and hot sauce–glazed chicken. Serve immediately.