Ingredients:

1/2 bag (8.5 oz bag) Cheetos^® Flamin’ Hot^® Cheese Flavored Snacks 
2 cups buttermilk 
1/2 cup Louisiana-style hot sauce, divided
1 tsp garlic powder
2 tsp salt, divided 
2 tsp black pepper, divided
4 large boneless skinless chicken thighs
1 1/4 cups all-purpose flour
1/4 cup cornstarch 
1 tsp cayenne pepper
1 tsp paprika
Canola oil, for deep-frying 
1/2 cup mayonnaise
4 soft buns, split and toasted
4 leaves lettuce
4 slices tomato
16 bread-and-butter pickles
 

How to make it:

1. In large bowl, whisk together buttermilk, 1/4 cup hot sauce, garlic powder, 1 tsp salt and 1 tsp black pepper. Submerge chicken into marinade (it should be immersed). Cover and marinate in refrigerator for at least 2 hours or up to 12 hours (overnight is best). 
2. In food processor, pulse Cheetos^® Flamin’ Hot^® Cheese Flavored Snacks until finely ground to make 1 3/4 cups.
3. In another large bowl, whisk together flour, cornstarch, cayenne, paprika, remaining salt and remaining black pepper. Stir in ground Cheetos^®. 
4. Remove chicken from marinade (reserve marinade for double dredging). Dip chicken in Cheetos^® mixture until coated. Dip back in marinade and then dredge again in Cheetos^® mixture until well coated. Arrange on parchment paper–lined baking sheet. Let stand for 10 minutes to allow coating to set. 
5. In high-sided skillet set over medium heat, add enough oil to reach 3 inches up sides. Heat until shimmering or an instant-read thermometer registers 350°F. Using tongs, transfer chicken to hot oil. Deep-fry, turning once, for 6 minutes or until golden brown all over. Transfer to paper towel–lined plate to drain. 
6. In small bowl, stir together mayonnaise and remaining hot sauce. 
7. Assemble fried chicken in buns with lettuce, tomato, pickles and spicy mayonnaise.

Tips: 
For a loaded fried chicken sandwich, add sliced red onions, Cheddar cheese slice, crispy bacon and more Cheetos^®.
 
Alternatively, slice fried chicken and serve in tacos, over pasta, in a salads or as part of a rice bowl.