Ingredients:

  • 1 cup dill pickle juice
  • 1/4 cup whole milk
  • 1 lb chicken breasts, pounded to 1/2-inch thickness
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp black pepper, coarsely ground
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp reserved pickle brine
  • 1/3 cup mayonnaise
  • 1 tbsp sour cream
  • 1 tsp ranch seasoning powder
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp dill pickles, minced
  • 2 brioche buns, buttered
  • 4 large dill pickle chips
  • 1 cup iceberg lettuce, shredded
  • 2 cups vegetable oil for frying

Instructions:

  1. Place pounded chicken breasts in a zip-top bag with pickle juice and milk. Seal and refrigerate for 4 hours.
  2. In a shallow bowl, whisk flour, cornstarch, pepper, garlic powder, and smoked paprika. Drizzle 2 tablespoons of brine into the mix and flick with a fork to create small dough clumps.
  3. Remove chicken from brine. Press firmly into the flour mixture, dip back into the brine briefly, and press into the flour a second time. Rest for 5 minutes.
  4. Heat oil to 350°F (175°C) in a heavy skillet. Fry chicken for 4–5 minutes per side until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
  5. Whisk mayonnaise, sour cream, ranch powder, chopped dill, and minced pickles to create the sauce.
  6. Toast brioche buns. Spread sauce on both halves, add shredded lettuce, the fried chicken, and pickle chips.