Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts pounded down to 1/2″ thickness
• 1 (24 oz) jar of bread and butter pickles, remove pickles from jar and set aside pickle juice, dice the pickles and set aside
• 1/2 cup mayonnaise
• 4 teaspoons capers, drained and chopped
• salt and black pepper
• 3/4 cup buttermilk
• 1 cup flour
• 1/4 cup cornstarch
• 1 tablespoon onion powder
• 4-6 cups canola oil for frying
• 1 1/2 cups cole slaw mix
• 6-8 buns brioche, sliced
• butter, softened

Directions:

1. Add the chicken breasts and pickle juice to a resealable bag and refrigerate for about 8 hours. Turning the bag every two hours or so to marinate evenly.
2. Mix the pickles, capers, and mayonnaise together. Cover and refrigerate until ready to use.
3. To fry the chicken heat 2 inches of the oil in a heavy bottom skillet. Pour the buttermilk into a shallow bowl or rimmed plate. On a second plate mix flour, corn starch, and onion powder. Season the flour mixture with extra salt and pepper.
4. Remove the chicken from the brine one piece at a time. Dip the chicken in the flour to coat letting excess brush off. Then dip the chicken in the buttermilk to coat completely, allow the excess to drip off. and then into the flour again. Repeat with all pieces. making sure to coat each piece, letting excess fall off. Set chicken on a separate plate.
5. Working in small batches add the chicken to the hot oil and cook, turning every often until the crust is deep golden brown and the chicken is cooked through. Remove chicken to a cooling rack over a rimmed baking sheet.
6. Butter the rolls and toast in the oven at 350 until lightly browned.
7. Make the coleslaw by tossing the cabbage with half the pickle mayonnaise. Taste the slaw and season with salt and pepper to your liking.
8. Assemble the sandwiches by using some of the mayonnaise as a topping on the rolls, a piece of chicken, and some of the coleslaw.
9. Serve warm.