• Brine the chicken. Whisk together the buttermilk, pickle brine, hot sauce, onion powder, and 2 teaspoons of kosher salt together in a large liquid measuring cup. Add the chicken to a large ziplock bag and pour the brine over the top. Seal the top, pressing out as much air as possible, and transfer to the fridge for 8-24 hours.
• Make the dilly mayo. Add the mayonnaise, dill pickle brine, dried dill, dijon mustard, and honey to a small bowl. Whisk until smooth and season to taste with salt and pepper. Refrigerate until ready to use.
• Make the pickle de gallo. Combine all the ingredients in a mixing bowl and season, if necessary, with salt and pepper. Refrigerate until ready to use.
• Heat about 1 1/2 - 2 inches of oil in a large dutch oven. Use a probe thermometer to keep the oil at 350ºF.
• Dredge the chicken. In a large bowl, combine the flour, cornstarch, blackened seasoning, along with 1 tablespoon kosher salt. Drizzle in 2 tablespoons of the brine and use a fork to create some clumps. This is how you get really craggy crispy fried chicken. Remove the chicken from the brine, shaking off any excess, and press the chicken into the flour really well to coat it. Set the chicken aside on a plate.
• Fry the chicken. Place a wire rack set over a paper towel lined baking sheet. Gently lower the chicken into the oil (I usually fry 2-3 pieces at a time), and cook for 8-10 minutes total, flipping as necessary. Try to not agitate the chicken too often so that you don’t knock the batter off. Use a spider to transfer the chicken to the prepared wire rack, letting the excess oil drain off, and repeat with the remaining chicken. Keep your fried chicken warm in a 200ºF oven between batches.
• Assemble the sandwiches. Spread some of the dilly mayo on the toasted buns. Layer the shredded lettuce, chicken, and pickle de gallo. Serve right away.

Storage Instructions

• The fried chicken is best enjoyed immediately, but leftovers will last up to 5 days in the fridge. To reheat the chicken, bake in a 400ºF oven for 10 - 15 minutes or until hot.