Ingredients
Method
- Combine the buttermilk, pickle juice, salt, sugar, garlic powder, black pepper, and cayenne in a shallow dish until smooth.
- Submerge the chicken pieces in the brine, cover, and refrigerate for at least 1 hour to allow the flavors to absorb.
- Remove the chicken from the refrigerator about 30 minutes before cooking to take the chill off.
- Whisk together the flour, cornstarch, powdered sugar, garlic powder, salt, black pepper, cayenne, and onion powder in a shallow bowl.
- Stir 1 tablespoon of the brining liquid into the flour mixture to create small clumps that will fry up extra crispy.
- Lift the chicken from the brine, letting excess drip away, then press each piece firmly into the breading mixture until fully coated.
- Shake off loose flour and place the breaded chicken on a baking sheet, letting it rest briefly so the coating sets.
- Heat 3–4 inches of oil in a deep saucepan to 350°F over medium heat.
- Carefully lower the chicken into the hot oil in batches and fry for 5–7 minutes, turning once, until deeply golden and cooked through.
- Transfer the fried chicken to a wire rack and immediately season lightly with kosher salt.
- Toast the buns if desired, then layer each with fried chicken, pickles, lettuce, cheese, and sauce before serving.
Nutrition
Notes
This sandwich is all about contrast—crunchy chicken, fluffy bread, and that unmistakable pickle tang. Letting the coating rest before frying makes all the difference for extra crispiness. Perfect for a laid-back weekend meal that feels like a treat.