Using a knife, make cuts to thin out and butterfly the thicker side of each breast so it matches the thickness of the smaller end. Slice each chicken breast in half into roughly bun size pieces. You should be left with 4 even-sized chicken pieces.

To a bowl, add milk, egg, and pickle juice and whisk together. Toss in the chicken and let it sit while preparing the dredge.

• This could be brined overnight if you would like.

Fill a pot or wok with two inches of neutral oil and place over medium heat. Slowly bring to 350°F/176°C for frying.

For the dredge, set a baking sheet over a scale and the add flour, cornstarch, smoked paprika, cayenne powder, garlic powder, ground ginger, onion powder, and salt before mixing together. Splash some of the milk brine into the flour to create little clumps which will stick to the chicken breading.

Take the breasts out of the brine and add to the breading. Make sure to coat them thoroughly and press the dredge onto the exterior so it sticks.

Verify the oil has reached 350°F/176°C, then gently place each breaded chicken piece into the oil to fry for 6 to 8 minutes until golden brown and delicious.

• Move the chicken pieces around in the oil as they fry so the oil doesn't have any cold spots and the chicken cooks evenly.

Take the chicken out of the oil when it reaches an internal temp of 155°F/68°C.

• Add a sprinkle of salt to the pieces as soon as they come out of the hot oil.

Lastly, mix the honey, mustard, and mayo to form the sauce.

To assemble each sandwich, spread some sauce on each bun, add a few pickles to the bottom, place the chicken breast on top, then close the sandwich. Dig in.