📋 Instructions

1. 1Brine the chicken — Whisk the pickle juice, buttermilk, and eggs in a bowl until smooth, then submerge the chicken pieces. Cover and refrigerate at least 2 hours, or overnight for the deepest flavor; the brine is what keeps the meat juicy.
2. 2Mix the dredge — In a wide dish, whisk the flour, powdered sugar, salt, paprika, garlic powder, and pepper. Drizzle in 2 tablespoons of the brine and rake with a fork until you see shaggy clumps, which become the crispy ridges.
3. 3Heat the oil — Pour the oil into a heavy Dutch oven to a depth of 2 inches and heat over medium-high until a thermometer reads 350F (175C). Keep a sheet pan with a wire rack nearby for draining.
4. 4Dredge the chicken — Lift each piece from the brine, letting excess drip off, then press it firmly into the flour on both sides. Set the coated pieces on the rack and rest 10 minutes so the coating sets.
5. 5Fry the sandwiches — Lower 2 fillets into the oil and fry 5 to 6 minutes, turning once, until deep golden brown and the internal temperature reads 165F (74C). The crust should sound crisp and dry when you tap it with tongs.
6. 6Fry the nuggets — Fry the nugget pieces in batches of 6 for 3 to 4 minutes, until they float and turn golden. Drain on the rack and sprinkle with salt while hot.
7. 7Toast the buns — Brush the cut sides of the buns with butter and toast in a dry skillet over medium heat for 60 seconds, until lightly golden and fragrant.
8. 8Build and serve — Spread each toasted bun with 1 tablespoon of Chick-fil-A sauce, add a chicken fillet, and top with 2 pickle chips. Serve immediately while the crust is at its crunchiest.