A buttered and lightly grilled bun hugging a seasoned crispy and juicy fried chicken with warmed pickles and my special sauce.
Cut each chicken breast in half so that you have 4 somewhat identical pieces. Feel free to cut of any odd ends so that your chicken slices are shapely.
Combine heavy cream, cayenne pepper, dill pickle juice, Himalayan salt in a bowl and mix well. Add Chicken pieces to the brine; cover and let it sit for a minimum of 4 hours.
Remove chicken from the refrigerator—heat oil in a large saucepan or deep fryer over medium heat (370º).
Combine flour, cornstarch, paprika, black pepper, powdered sugar, chicken bouillon, and cayenne pepper in a shallow dish; mix well. Pour in 4 tbsp of your brine into the shallow dish with the flour mixture. Stir with a fork until the mixture resembles wet sand.
Working with one piece at a time, remove chicken from the brine and and add it to the flour mixture. Turn to coat completely pressing flour mixture into chicken to form thick coating.
Fry 6 - 8 minutes, preferably in a deep fryer and let it rest out of the oil for 2 minutes. Then fry until the chicken is done. Drain on a wire rack with a paper towel underneath to catch any excessive oil.
Add mayonnaise, Dijon mustard, and ranch in a small bowl, mix well. Put the mixture on the top and bottom of your buttered and lightly grilled burger buns. Add 2-3 pickles per sandwich. Serve while tolerably hot. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.