1. Open a Bag of Taki’s and pour in the pickle juice from your jar of pickles, give it a good shake and then seal it up. Let it sit for 2 hours until the juice is bright red in color.
2. Strain the Taki pickle juice and remove the Taki chips. Place your chicken breasts into your now empty bag of Taki’s and pour your infused pickle juice into it, covering the chicken completely. Let it sit overnight and pour the remaining infused pickle juice back into your pickle jar.
3. Blend together your oil, egg and crushed Taki’s to form an easy Taki Mayonnaise!
4. Open up your other bag of Taki’s and crush the chips up quite well, being sure to leave some crunch! Add in your AP Flour, Baking Soda and Salt and mix together well.
5. Beat your 6 eggs together until fully mixed, you should see only yellow.
6. Remove your Taki bag with your pickled Chicken. Coat each Chicken Breast in your egg mixture then place it in your Taki Coating.
7. Heat your Oil to 350°F and fry each Taki Chicken Breast for +-10 minutes, until the outside is nice and crispy! Set aside on a rack to drip dry.
8. Remove your pickles from your red pickle juice and slice them into thick, tasty slices.
9. Smear your brioche buns with the Taki Mayo, Butter Lettuce and Heirloom Tomato Slices. Then place your Taki-Fried Chicken Breasts on top and finish with your sliced pickles. Enjoy!