Begin by marinating the chicken. In a large bowl, stir together the pickle juice and cultured buttermilk. Place the chicken breasts in this mixture, ensuring they are well-coated. Cover the bowl and refrigerate for at least one hour, preferably overnight. This step seriously enhances the flavor.

While the chicken marinates, it's time to whip up the mayo. In a small bowl, combine the chopped chives, parsley, thyme, cultured buttermilk, and mayonnaise. Mix until well blended. Add freshly ground black pepper to taste. This dressing is what dreams are made of!

Create a breading station with three separate shallow dishes. In the first dish, mix the two cups of flour with the celery salt, black pepper, and cayenne pepper. In the second dish, combine the cornstarch and flour for the batter. Finally, in the third dish, mix the cold water with paprika, baking powder, and kosher salt.

Remove the chicken from the marinade. Let excess liquid drip off. First, dredge each chicken breast in the seasoned flour, making sure it’s fully coated. Then, dip it into the batter mixture before coating it again with the cornstarch and flour mixture. Shake off any excess coating. This layering technique guarantees that crispiness we all want.

In a large skillet, heat the canola oil over medium-high heat. Once hot, carefully lower the breaded chicken breasts into the oil. Fry for about 5-7 minutes on each side until golden brown and cooked through. An internal temperature of 165°F ensures safety and perfection.

While the chicken fries, toast your potato buns in the same skillet for a minute or two until golden. Toasted buns add a nice crunch and enhance the overall experience.

It’s the moment we’ve been waiting for! Start with the bottom bun, add shredded iceberg lettuce, place the crispy chicken breast, and drizzle with the herb-infused mayo. Top with dill pickle slices and crown it off with the top bun. You just made magic!