Step 1

Combine all the ingredients for the sauce. Taste and adjust for seasoning. Refrigerate for 4 hours.

Step 2

Prepare your dredging station by combining the ingredients for the dry and wet dredge in separate bowls respectively.

Step 3

Heat up some oil in a heavy bottomed pot to 375 F / 190 C. Use an oil with a neutral taste and high smoke point (like vegetable, canola or peanut). Don't fill the pot more than half-way, but fill it enough to cover the fillets.

Step 4

Once oil is up to temp, dredge your fillet first in the dry, then wet, then back into the dry, shaking off any excess flour and batter and coating thoroughly. You can also do wet, dry, wet, dry to double dredge for a thicker breading.

Step 5

Place carefully in the oil, letting the fillet gently drop away from you, and let it fry until golden brown. Let it rest on a cooling rack.

Step 6

Toast your buns in a little butter or oil.

Step 7

Assemble sandwich as follows: bottom bun, pickles, fried chick'n, a healthy drizzle of the sauce, and then the top bun!

Step 8

ENJOY!