Pickle Juice Marinated Crispy Fried Chicken Sandwich

1.Place the butterflied chicken breasts in a large bowl and pour the pickle juice over them. Cover and refrigerate for 2 to 3 hours.

2.Remove chicken from pickle juice, drain well, and pat dry with paper towels.

3.Set up a dredging station: In a medium bowl, whisk together the egg, milk, and hot sauce. In another medium bowl, combine the flour, powdered sugar, salt, pepper, paprika, and cayenne pepper.

4.Heat peanut oil in a heavy-duty pot over medium heat to 190°C (375°F).

5.Working with one piece of chicken at a time, dip it into the egg mixture, letting any excess drip off. Then, dredge it thoroughly in the flour mixture, ensuring it's completely coated.

6.Carefully place the coated chicken into the hot oil. Fry for 3 to 4 minutes per side, until golden brown and cooked through. Remove the chicken from the oil and drain on paper towels.

7.Repeat the dredging and frying process for the remaining chicken pieces, frying each immediately after coating.

8.While the chicken rests, butter the cut sides of the brioche buns.

9.Toast the buttered buns, cut-side down, in a separate skillet over medium-low heat until lightly golden.

10.Assemble the sandwiches: Place a piece of fried chicken on the bottom half of each toasted bun. Top the chicken with 2 pickle slices. Add optional toppings like lettuce, tomato, and cheese if desired. Place the top bun on each sandwich.