• Trim your chicken breasts of fat, and carefully slice them in half horizontally, essentially creating two thinner chicken breasts.
• In a shallow dish, combine your water and pickle juice. Add in your chicken, cover, and marinate for at least 30 minutes.

Make The Sauce

• Add all of your ingredients for the sauce in to a bowl, and give it all a good whisk until the honey is well combined. Cover the bowl and refrigerate the sauce until you're ready to use it.

Cook The Chicken

• In a shallow bowl or dish, mix together your almond milk and ½ tablespoon vinegar. Set it aside and let it sit for at least 15 minutes, which will give it time to curdle. You want it to curdle because this essentially will create a nondairy buttermilk.
• In another shallow dish or bowl, combine your flour, baking powder, sugar, paprika, chili powder, salt, and pepper.
• After your milk has been sitting for 15 minutes, give it a mix and add in your egg. Combine that all together.
• Heat your oil in a large nonstick skillet over medium heat. You want to get it to about 350°F.
• Remove your chicken from the marinade and dry it completely with a paper towel. This step is important because it helps the coating stick to the chicken.
• Dip your chicken breasts in to the flour mixture, then in to the milk, then back in to the flour. Make sure each piece is evenly coated.
• Add your chicken gently in to the pan with the oil. Don't crowd the pan or you'll lower the temperature of the oil. Fry in batches if you need to. Cooking time will depend on how thick your chicken is, but it's typically 4-5 minutes per side. Use a meat thermometer if you have one, and remove the chicken when it reaches 165°F.
• I like to lightly toast my burger buns for these sandwiches. Smother both sides of the buns with the sauce that you made, then layer your chicken, lettuce, tomatoes, and pickles. I serve these with a side of baked waffle fries and more sauce for dipping!