Place chicken breasts in large ziplock or freezer bag, pound down to an even thickness (roughly 1 inch thick) cut into bite sized pieces and return to the ziplock bag. Pour in 2 cups of buttermilk and refrigerate for 2 hours or overnight for best results.

Heat vegetable oil to 350 degrees F.

Remove chicken pieces from bag. in a shallow bowl, combine flour, cornstarch, salt, pepper, and paprika and mix to combine. In a separate bowl add the remaining buttermilk. Dredge chicken through flour mixture, then into the buttermilk and back into the flour ensuring to fully coat and press to adhere if needed. Place on wire rack or baking tray and repeat until all the pieces are done.

Once the oil is hot, fry the chicken in batches ensuring not to overcrowd. Fry for 2-3 minutes per side depending on thickness. Cook until golden brown on both sides or the internal temperature reaches 165 degrees F. Place fried chicken pieces on a wire rack to cool and drip off any excess oil. Repeat until all the pieces are cooked. Let cool slightly before assembling the dough.

Preheat the oven to 350 degrees F.

On a large floured surface or over parchment paper, roll out pizza dough. Use a knife to measure out and draw 9-10 squares per roll. In each square place some shredded cheese, pickles, 1 piece of fried chicken and a dash or two of hot sauce. pull the corners across the centre over to the opposite corner, pinch and seal to ensuring there are no gaps in the dough and form a ball with each. Place on parchment lined baking dish. Brush each ball with some egg wash and bake for 20 minutes until golden. Leave at least 1/2 inch in space between each ball on the baking tray as you would for cookies. You'll have to cook in batches so best to work quickly or keep the dough chilled so that it doesn't get too warm and difficult to work with in between batches.

Serve warm with dipping sauces of choice on the side.