Gather all your ingredients. Cut 2 chicken breast into 4 lengthwise pieces. Tenderize chicken and season with Cajun seasoning and lemon pepper. Set aside.
Mix flour, black pepper, chili pepper, paprika, onion, garlic powder, and salt in a bowl. Set aside.
Mix buttermilk, egg and hot sauce in a separate bowl.
Dip each piece of chicken in the egg mixture from above step.
Then drench in flour and lay on a cooling rack. Repeat steps with the remainder of chicken, and lay on cooling rack for five minutes. After five minutes, flip to other side and sprinkle with more flour.
Heat 1/2 cup of oil in 10-inch cast iron skillet at medium heat. Place two pieces of chicken in hot oil, and cook for 4 minutes on each side (longer if needed). Make sure not to burn. Drain and top with cheese.
Place chicken pieces on paper towel, to drain excess oil.
In the meantime grill buns on each side. Top with garlic aioli or plain mayo, lettuce and pickles. Add ketchup if desired. Enjoy with the loaded tater tots.