1
Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long.
2
In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
3
In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
4
Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C.
5
Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil.
6
Don't touch them for the first 1–2 mins, that's how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain.
7
In a bowl, combine all the sauce ingredients then refrigerate.
8
Serve the chicken with a side of sauce, texas toast & crinkle fries…