Step 1

Trim an excess fat from the chicken. Pound each piece flat. I like to put them in a one gallon baggie and then pound them so the chicken doesn't splatter.

Step 2

Whisk together the buttermilk, dressing, and seasoning. Pour into a large resealable container. Add the chicken and seal.

Step 3

Refrigerate overnight.

Step 4

Combine all but the dressing in a large bowl.

Step 5

Drizzle dressing over the top of the slaw and stir to combine. Cover and refrigerate until ready to make the sandwiches,

Step 6

Heat 3" of vegetable oil in a Dutch oven or heat a deep fryer filled with oil to 375 F.

Step 7

Whisk together the batter ingredients in a pie pan or shallow bowl.

Step 8

Remove chicken from the brine and shake off any excess. Transfer to the batter mixture and coat well, turning to get all sides.

Step 9

Place chicken in the oil and fry until internal temperature is 160-165 F, turning once. If you pounded the chicken very thin it won't take long to cook, 2-3 minutes per side. The coating will turn a lovely golden brown when it's done.

Step 10

Remove pieces to a wire rack or paper towel-lined plate to drain.

Step 11

Toast the buns if you wish.

Step 12

Add a piece of chicken to each bun and top with plenty of the slaw and few pickle slices.