Pickle-Brined Fried Chicken Sandwiches

FOR THE DILL PICKLE TOPPING: Combine all ingredients in bowl and refrigerate until ready to serve. (Topping can be refrigerated for up to 2 days.)

FOR THE CHICKEN SANDWICHES: Combine chicken, 1 cup pickle brine, dill sprigs, smashed garlic, 1 tablespoon mustard, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.

Set wire rack in rimmed baking sheet. Whisk flour, cornstarch, granulated garlic, baking powder, minced dill, remaining 2 teaspoons mustard, remaining 2 teaspoons salt, and remaining 2 teaspoons pepper together in second bowl. Add remaining ¼ cup pickle brine to flour mixture and rub between your fingers until tiny craggy bits form throughout.

Working with 1 piece of chicken at a time, remove chicken from brine and transfer to flour mixture. Using your hands, toss chicken in flour mixture, pressing on coating to adhere and breaking up clumps, until coated on all sides. Transfer chicken to prepared wire rack. Discard brine. Refrigerate for at least 30 minutes or up to 2 hours.

Heat oil in Dutch oven over medium-high heat to 350 degrees. Carefully add chicken and fry until chicken is golden brown and registers at least 175 degrees, 8 to 12 minutes, flipping chicken halfway through frying. (Adjust heat as needed to maintain oil temperature between 325 and 350 degrees.) Transfer chicken to paper towel–lined plate.

Spread mayonnaise evenly on bun bottoms. Place chicken on bun bottoms, then top with dill pickle topping, lettuce, and bun tops. Serve.