Chick-Fil-A Sauce

• 1/4 cup honey 
• 2 tbsp Dijon mustard 
• 1/4 cup barbecue sauce 
• 1 tbsp lemon juice 
• 1/2 cup mayonnaise
  

Brioche Buns (8 buns) 

• 1 cup warm water 
• 3 tbsp warm milk 
• 2.5 tsp active dry yeast 
• 2.5 tbsp sugar 
• 2 large eggs 
• 3 cups bread flour 
• 1/3 cup all-purpose flour 
• 1.5 tsp salt 
• 2.5 tbsp butter (cubed, softened)
• 1 egg (egg wash)

Chicken

• 1 cup dill pickle juice 
• 1 cup buttermilk 
• 2 boneless, skinless chicken breasts 
• 1 large egg 
• 1 cup milk
• 1/2 cup potato starch 
• 1 tbsp confectioners' sugar
• salt and pepper to taste
  

Sauce

1. Mix honey, dijon, barbeque, lemon juice and mayonnaise together.
2. Optionally add salt.

Buns

1. Add water, milk, sugar and yeast to a mixing bowl, whisk, and rest 5 minutes.
2. Add eggs and mix. In a separate mixing bowl, add bread flour, all purpose flour, salt, and butter.
3. Mix until butter is in small crumbs.
4. Using a dough hook, knead while adding yeast mixture.
5. Knead for 5-8 minutes, place in a greased bowl covered with a damp towel for an hour and a half.
6. Flour a work surface and shape dough into a rectangle and cut into 8 pieces.
7. With each dough piece, form into a ball by pulling edges into a center point and rolling it upside down. Cover and rest for 30 minutes.
8. Paint with egg wash and bake at 400°F for 15-20 minutes with a tray of water in the oven.
   

Chicken

1. Cut chicken breasts to shape.
2. Brine in buttermilk and pickle juice for 30 minutes.
3. Mix the egg and milk together in one bowl, and the potato starch, sugar, salt and pepper in another.
4. Place the chicken in egg and milk mixture and then the starch.
5. Fry first at 325°F for 3-5 minutes and then 375°F until golden brown.
6. Assemble your sandwich from the bottom with pickles, then chicken, then top with your homemade sauce.