Add buttermilk and pickle juice to a bowl (add hot sauce if you like spice). and whisk to combine. Put chicken in a zip-top bag or bowl with a lid. Pour buttermilk marinade over the chicken and store in the fridge for at least an hour or overnight. 

Make seasoned flour by combining flour and corn flakes with all the spices, salt, and pepper in a bowl or pan that is large enough for a piece of chicken to lay flat in the flour. 

With your fingers, crush up the corn flakes just a little. Basically, you want to break them in half, but not crush them into dust.

Add about a tablespoon of the brine into the seasoned flour mixture and stir it around a little. This should help to make little clumped bits of flour that will stick to pieces of chicken to add crunchy parts after frying.

Remove one piece of chicken at a time from the marinade and dredge in the seasoned flour mixture until thoroughly coated on all sides. Place the fully coated chicken onto a piece of parchment or a sheet pan rack to rest. 

Heat 2 inches of peanut or vegetable oil in a skillet to 350 degrees F (175 degrees C). 

Fry each piece of chicken for 6 to 7 minutes or until it reaches 165 degrees internal temperature. You'll probably want to fry for 3 minutes on the first side and then flip it to make sure you're getting the level of browning that you want. Continue cooking on the other side. 

After frying, place the finished chicken on a cooling rack over paper towels to drain some of the oil away. 

Sandwich assembly: toast your buns if you desire.

Add a generous amount of sauce to the bottom bun and place a piece of fried chicken on top of the sauce. 

Top the chicken with shredded lettuce and/or pickles (or any other vegetable you desire).

Serve sandwiches and enjoy.