First Step: Brine the Chicken Place the chicken breasts one at a time into a resealable bag and pound to an even ¼-inch thickness. In a medium bowl, dissolve 2 tablespoons salt and sugar in 2 cups cold water. Submerge chicken, cover, and refrigerate for at least 4 hours or overnight for maximum juiciness and flavor.

Second Step: Prepare the Breading Station Remove chicken from brine, pat dry thoroughly. Preheat oil in a deep pot or Dutch oven to 350°F (175°C). In one bowl, whisk together 1 large egg and ½ cup milk. In another bowl, combine 1½ cups flour, cornstarch, baking powder, garlic powder, black pepper, paprika, remaining ¾ teaspoon salt, and Accent if used. Add 4 tablespoons of the egg mixture into flour to create a clumpy, crispy coating base.

Third Step: Coat the Chicken Dip each chicken piece into egg wash, letting excess drip off, then press into flour mixture firmly to coat completely. For extra crispness, double dip by repeating egg wash and flour coating. Allow coated pieces to rest 15-30 minutes to set the breading.

Fourth Step: Fry the Chicken Carefully fry chicken in hot oil without crowding the pot, turning occasionally. Fry in batches for about 4-5 minutes per batch or until golden brown and cooked through. Drain on paper towels. Maintain oil temperature at 350°F for even cooking.

Fifth Step: Prepare the Sandwich Sauce In a small bowl, mix mayonnaise, barbecue sauce, and Dijon mustard. This sauce can be made ahead and refrigerated for up to 3 days.

Sixth Step: Toast the Buns Lightly toast the hamburger buns to add texture and flavor.

Seventh Step: Assemble the Sandwich Spread sauce evenly on top and bottom buns. Add crispy chicken pieces, pickles, and optional toppings such as lettuce, tomato, or cheese. Cover with top bun and press gently.

Final Step: Serve Immediately Serve your crispy chicken sandwich fresh for the ultimate texture and flavor. Pair with your favorite sides and enjoy!