Pickle Brined Crispy Chicken

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cut the chicken fillets lengthwise in half

cover with parchment paper and pound them to 3/8 inch (1 cm) thickness

season with salt, pepper and  garlic powder

add to a bowl,  pour in pickle juice, refrigerate for  1 to 2 hours

to a bowl, add buttermilk, mayo, pickle brine, salt, pepper, garlic powder, chives, dill

and chopped pickle

whisk to combine, toss with  romaine lettuce

place flour in a bowl, beat eggs in a second bowl, add breadcrumbs and salt to a third

remove chicken from brine and pat dry

dip into flour, next into eggs, finally dredge  in breadcrumbs

heat the oil,  add the chicken,  fry until golden,  2 minutes per side

remove onto a plate layered with  paper towel