Crispy Chicken Sandwich

Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.

Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).

Add ¾ cup cold water to the remaining flour mixture and whisk until smooth.

Heat oil over medium heat to 350°F in a Dutch oven or deep pan.

Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.

Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.

Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).

Remove from oil and place chicken on a paper towel lined plate to drain.

Butter each sesame seed bun and toast under the broiler just until golden.

Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.