Cut chicken breast horizontally and then in half vertically to 2”x 3” pieces. This will net 6-8 pieces of chicken, 4 ounce pieces.
Place chicken pieces in Ziploc bag with pickle juice and hot sauce. Brine in refrigerator for at least an hour up to 6 hours.
In a separate bowl add egg, butter milk and hotsauce whisk until it becomes a homogeneous mixture.
In another bowl, mix all the dry ingredients: flour, sugar, baking powder, garlic powder, salt, black pepper and add 3-4 tablespoons of the milk mixture and combine until it becomes a wet, sandy texture.
In a large stock pot or deep fryer, heat vegetable oil to 350 degrees.
Remove chicken pieces from brine and add to milk mixture. Shake off excess wet mixture and press firmly into flour. Evenly coat all sides. Repeat with remaining chicken breast.
Cook 2-3 pieces of chicken at time to ensure even cooking temperature and time. Each piece should take 4-5 minutes depending on thickness of chicken. Transfer to towel-lined plate.
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