Super-Crispy Fried Chicken Sandwich

Seasoning boneless, skinless chicken thighs with a classic Southern fried chicken spice blend and dill pickle brine makes for the juiciest, crunchiest fried chicken sandwiches.

2 (16-ounce) jars dill pickle chips, ½ cup brine reserved and about 60 pickle chips reserved, divided

2 tablespoons kosher salt, divided

2 teaspoons paprika

1 tablespoon plus 1 teaspoon black pepper, divided

½ teaspoon cayenne pepper, or more to taste

½ teaspoon garlic powder

½ teaspoon onion powder

12 boneless, skinless chicken thighs (about 3 pounds)

1 cup buttermilk or well-stirred plain whole-milk yogurt

½ cup water

1 large egg

4 cups all-purpose flour (about 17 ounces)

¼ cup cornstarch

Peanut oil, for frying

1 cup mayonnaise

12 hamburger buns

6 cups shredded iceberg lettuce

12 ripe beefsteak tomato slices (optional)

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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