Slice the chicken filets in half widthwise to create 6 equal sized breasts.

First, brine the chicken for 2 hours. Combine buttermilk, pickle juice, garlic powder, and salt in a covered casserole dish.

Prepare a dredging station. Combine buttermilk, eggs, and pickle juice in a mixing bowl and whisk well. In a separate bowl, mix the breading ingredients. combine flour, cornstarch, and seasonings. Mix well.

Dredge the chicken in the buttermilk mixture, then coat with the flour. Press flour into the chicken.

Set breaded chicken aside for 20 minutes as the oil heats.

Melt butter and mix with minced garlic. Set aside until step 9

Heat oil in a Dutch oven to 350 degrees F preheat the oven to 400 degrees F.

Once heated, fry chicken until golden brown, flipping over halfway through. This should take about 5 minutes per side. Cook until a meat thermometer inserted in thickest portion of chicken registers at least 165 degrees F.

Set chicken on a wire rack lined baking sheet once fried or transfer to a plate lined with paper towels to drain. Work in batches if necessary to avoid crowding the oil.

Brush garlic butter over the bread and place into the oven to lightly toast for 3 minutes.