Classic Chicken Patty

Preparation

Take the chicken breasts and cut each crosswise into two equal pieces. Cover the chicken with plastic wrap and lightly pound with a meat mallet until each piece is an even thickness, about 3/4 of an inch.

Cover the chicken in a container with the pickle juice and refrigerate for at least an hour or up to overnight.

When you are ready to make your sandwiches, take the chicken out of the pickle juice and pat dry. The chicken should have started to change color a little in the brine.

Next, set up your dredging station. Pour your buttermilk, flour, and cornflakes into separate, shallow containers. Crush the corn flakes thoroughly with your hands so that there are no more large pieces.

To dredge, dip each piece of chicken into the buttermilk first, letting the excess drip off. Next, toss in the flour and shake off the excess. Put the chicken back into the buttermilk, coating thoroughly and letting the excess drip off before finally tossing the chicken into the corn flakes. Press down to ensure the corn flakes stick. Set all the dredged chicken onto a sheet tray uncovered for at least 15 minutes.

Meanwhile, heat your oil in a heavy bottomed pot, cast iron, or Dutch oven to 300–325°F. While your oil is heating. Combine your salt, black pepper, and garlic powder in a bowl and whisk to combine.

Fry the chicken, in batches if necessary, until deep golden brown, crispy, and the internal temperature reaches 165°F, about 5 minutes. Set the fried chicken on a wire rack and sprinkle all over with your seasoning. Let rest for 5 minutes.

Serve on your toasted brioche buns with a smear of mayonnaise and 4 or 5 dill pickles on the bottom.