In a small bowl, whisk together the mayonnaise, ketchup, mustard, 1 teaspoon Dale's Reduced Sodium Blend, and pickle juice.
Then, set aside. (Can be made up to 3 days in advance).
Place the chicken pieces flat on a cutting board.
Next, cut the chicken in half, cross-wise.
Place 4 halves on a large piece of plastic wrap, with 2” space in between each piece.
Then, top with another piece of plastic wrap.
Continue to pound the chicken with a meat mallet until each piece is 1/2” thick and a width slightly larger than the hamburger roll.
Place the chicken in a gallon sized, plastic zip top bag.
Next, add ¼ cup reduced sodium Dale’s seasoning, seal and let marinate in the refrigerator for 1hour.
Remove and pat the chicken very dry with paper towels.
In a large bowl or pie plate, whisk together the buttermilk and the remaining 1 teaspoon of Dale's Reduced Sodium Blend.
In another large bowl or pie plate, whisk together the flour, black pepper, garlic salt, and cayenne.
Dredge the chicken first completely in the flour mixture, shaking to remove excess.
Then, coat completely in buttermilk.
Dredge once again in the flour mixture.
Once coated completed, place the pieces on a sheet tray and set aside.
Heat a large pot or dutch oven over medium heat.
Add 1” of vegetable oil and heat to 350 degrees.
Add ½ of the chicken pieces in a single layer (temp will drop).
Increase heat to return temp to 325 degrees.
Continue to cook 6-7 minutes, turning occasionally, or until the internal temperature of each breast reaches 160 degrees.
Remove with a slotted spoon and drain on a paper towel lined plate.
Return oil to 350 degrees and repeat with the remaining chicken pieces.
Let rest 5 minutes.
Place one chicken breast on the bottom side of each roll.
Drizzle with sauce and top with pickle slices and top bun.
Finally, Serve immediately.
Serving Size 8 Servings