You, too, can achieve fried chicken sandwich perfection with only five ingredients.
Kosher salt and freshly ground black pepper4 soft hamburger buns or potato rolls, toastedSeason chicken generously with salt and pepper. Place in a plastic zipper-lock bag. Pour in pickle juice. Seal bag, pressing out as much air as possible. Refrigerate and let chicken soak in pickle juice for at least 1 hour and up to 12 hours.When ready to fry, remove chicken from bag and discard pickle juice. Pat chicken dry with paper towels. Pour buttermilk into a medium bowl.
Add chicken to bowl with flour and turn, lifting the flour on top of it and pressing it down firmly until a thick, shaggy layer of flour has stuck to the chicken. Transfer to a plate and repeat with remaining chicken pieces.Heat oil in a wok, deep cast iron skillet, or Dutch oven to 425°F using a frying thermometer or an instant-read thermometer. Carefully lower chicken pieces into the hot oil; temperature will drop. Adjust flame to maintain a temperature of between 300 and 350°F.
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