Start by making your brine. To a food processor or blender, add in the pickles, pickle juice, dill weed, garlic habaneros, 1/2 tablespoon of cayenne pepper, 2 tablespoons of salt, the sugar, and the water. Blend until you have a smooth consistency.

Add the chicken to a large sealable bag. Pour in the brine mixture, seal, and mix around. Place in the refrigerator overnight.

The following day, about 2 hours before you are going to make the chicken, get the chicken out of the refrigerator and set it to the side.

Make your flour mixture. To a large bowl, add the flour, paprika, cayenne, and salt, and give this a good mix.

Take each piece of chicken and thoroughly coat with the flour. Carefully shake off any excess flour, and set the floured pieces on a wire rack to rest and take some of the chill off of it, about 1 hour.

After an hour, return each flour piece of chicken to the bowl of flour, and coat again, shaking off any excess flour. Yes, we are doing this twice as I find it lends to a crispier coating. Return the pieces back to the wired rack and let them rest for about 30 minutes more.

During this time, take a large cast iron skillet and add to the stove, on medium heat, and pour in the oil. Keep an eye on the oil temp as you are looking for around 350 degrees.

Make the mayonnaise sauce if you are going that route. Mix the mayo and chili garlic seasoning until mixed and set in the refrigerator until you are ready to use.

OK, time to fry. Once the oil is heated, work in batches, and being careful not only to add the chicken, but also not to overcrowd the skillet, cook for about 6 minutes per side. Again, keep an eye on the temperature.

Preheat your oven to 225 degrees.

Once your chicken is cooked, add to a wire lined baking sheet and place into the oven to keep warm. Repeat with the remaining chicken. Go ahead and serve with white bread slices and additional pickles, and if your are going down the mayonnaise route, slather some onto a hot piece of chicken.