Ingredients:

  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 240ml buttermilk
  • 120ml dill pickle juice
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 250g all-purpose flour
  • 65g cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp freshly cracked black pepper
  • 1 tsp fine sea salt
  • 120ml mayonnaise
  • 1 tbsp yellow mustard
  • 1 tsp BBQ sauce
  • 1 tsp honey
  • 1 dash hot sauce
  • 4 brioche buns, split and buttered
  • 1/2 cup dill pickle chips
  • 1 cup shredded iceberg lettuce
  • 500ml peanut oil for frying

Instructions:

  1. Whisk the buttermilk, pickle juice, smoked paprika, and cayenne pepper in a large bowl. Submerge the chicken breasts completely and marinate in the refrigerator for at least 1 hour.
  2. In a shallow pan, whisk together the flour, cornstarch, garlic powder, onion powder, black pepper, and sea salt. Drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and use a fork to create small clumps.
  3. Remove a piece of chicken from the brine, let the excess drip off, and press firmly into the flour mixture. Pack the flour onto the meat to ensure a thick, craggy coating.
  4. Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Carefully fry the chicken for 3-4 minutes per side until the internal temperature reaches 165°F and the crust is deep golden brown.
  5. Transfer the fried chicken to a wire cooling rack to prevent the bottom from becoming soggy.
  6. Whisk mayonnaise, mustard, BBQ sauce, honey, and hot sauce in a small bowl to create the signature sauce.
  7. Toast the buttered brioche buns in a skillet. Assemble by spreading sauce on both buns, adding pickle chips, the crispy chicken, and shredded lettuce.