For the Buttermilk Marinade
MIX together all ingredients in a medium mixing bowl. Set aside.
For the Seasoned Flour
WHISK together all ingredients in a deep wide dish. Set aside.
For the Buttermilk Herb Mayo
PUT In a medium mixing bowl 2 cups Hellman’s mayonnaise, 2 tablespoons buttermilk, 2 teaspoons white wine vinegar, 1 tablespoon finely chopped parsley, 2 teaspoons finely chopped chives, ¼ teaspoon finely chopped fresh thyme, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and stir until well combined.
ADD the chicken breasts to the bowl of buttermilk marinade.
Cover and marinate in the refrigerator for at least 1 hour
and up to 8 hours.
LIFT one piece of chicken at a time from the marinade, and
dredge really well in the seasoned flour, shaking off any
RETURN the chicken to the marinade, fully submerge one
more time, then dredge again in the seasoned flour. Shake
off excess flour and set aside. Discard the marinade.
POUR the oil into a heavy, deep pot to a depth of 4 inches.
Heat over medium heat until the temperature of the oil
reaches 350°F on a candy thermometer.
USE a wire spider or slotted spoon to carefully lower the
chicken into the hot oil. Fry 2 pieces of chicken at a time until the crust is deep golden brown and crisp, about 5 minutes. Transfer the chicken to paper towels to drain.
SPREAD the Buttermilk Herb Mayo on the bottom of the
bun. Add 3 pickle slices and a quarter of the shredded lettuce. Transfer the chicken to the prepared buns and serve.