Fried Chicken Sandwich with Hanks Pickle Marinade

Prepare the marinade by mixing the Hanks Pickle Brine, Crystal Scallion Brine, mayonnaise, Worcestershire sauce, salt, sugar, ground ginger, onion powder, and garlic powder.

Submerge the chicken in the marinade and refrigerate for approximately one hour.

In one bowl, mix the dry ingredients for the coating: all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

In another container, prepare the hydration wash by whisking the four eggs with sparkling water (club soda).

Coat the marinated chicken by dredging it in the flour mixture (step 3), then dipping it in the egg and sparkling water mixture (step 4), and finally, dredging it again in the flour.

Fry the chicken pieces in oil maintained at 365°F (185°C) until they reach an internal temperature of 165°F (73°C).

Prepare the sauce by mixing ketchup, mayonnaise, Hanks Honey Mustard, onion powder, paprika, Worcestershire sauce, pickle brine, chopped pickles, salt, sugar, and black pepper. Mix well.

To assemble the sandwich, spread the prepared sauce onto the slices of bun.

Add the fried chicken, tomato slices, and lettuce over the sauce and finish by closing the sandwich.