Step 1

Place one chicken breast in a baggie and flatten to around ½” thick with a rolling pin. Remove the chicken breast from the bag and cut it in half.

Step 2

In a mixing bowl, add the buttermilk, pickle juice, and garlic powder. Mix well.

Step 3

Place chicken breasts in buttermilk mixture and make sure each one is coated well. Cover and place in the fridge for at least 2 hours.

Step 4

In a separate mixing bowl, add the 3 eggs, buttermilk, and baking powder. Mix well and set aside.

Step 5

For the dry ingredients, mix in a large mixing bowl. Add the flour, cornstarch, baking powder, Kent Rollins’ Original Seasoning, mustard powder, black pepper, smoked paprika, onion powder, garlic powder, and powdered sugar. Mix well.

Step 6

Fill a deep Dutch oven with fry oil with a high smoking point at least 2 ½” to 3” inches up the sides and preheat to 350 degrees F.

Step 7

Pour ⅓ cup of the wet mixture into the dry ingredients and mix well.

Step 8

Remove the chicken from the marinade and dredge in the flour mixture, coating well, then dip in the buttermilk, egg mixture then back in the flour and back in the egg mixture and then place on a wire rack to let the seasoning bond for at least 15 minutes.

Step 9

Gently place one chicken breast at a time in deep fryer or Dutch oven and cook for about 5 minutes each side or until internal temp is 170 degrees F, Remove and place on a wire rack to cool.

Step 10

Spread some butter on each slice of the bun and toast in a cast iron skillet until golden brown on both sides.

Step 11

Spread the mustard mixture on both the top and bottom bun, then top with chicken and pickles and serve.