One of Tennessee's claims to fame - a deliciously spicy, hot chicken sandwich.
Whisk the pickle juice and buttermilk together in a marinating dish. Add the chicken.
Brine for 3 to 4 hours.
Drain well and discard the brine.
Mix the spices with the flour in a shallow bowl.
Beat the egg, milk and hot sauce in another shallow bowl until it's all well blended.
Dredge the chicken in the flour, dip it in the egg mixture and deep fry it in oil until it's golden on the outside.
Drain on paper towels.
Place the chicken on a parchment lined baking sheet and bake at 375° for about 15 to 20 minutes.
While the chicken is baking, toast the buns and make up the sauce.
Simply whisk all the ingredients for the sauce together in a small sauce pan.
Simmer gently for about 5 minutes.
Take the chicken out of the oven.
Place two buns on each plate. Add a teaspoon of mayo and a piece of chicken on each bun.
Drizzle the sauce over the chicken.