1. Prepare brioche buns. Punch down dough. Cut dough into 6 pieces.
2. Shape each piece into a ball and put on a baking sheet.
3. Cover with a towel and let rest.
4. Brush tops with egg wash. Sprinkle with sesame seeds.
5. Bake buns until golden brown.
6. Prepare bread and butter pickles. Thinly slice a cucumber. Pack slices into a jar.
7. Add chopped dill, garlic cloves and mustard seeds.
8. Pour hot water into the jar and seal the lid. Leave aside.
9. Prepare herby mayonnaise. Chop dill, parsley and chives. Combine chopped herbs in a bowl.
10. Add mayonnaise, chopped bread and butter pickles, and buttermilk. Mix and set aside.
11. Prepare chicken brine. Add buttermilk to a bowl. Add paprika, garlic powder, salt, pepper, and pickle juice. Mix.
12. Brine chicken tenders. Put chicken tenders in brine, mix and let rest for 15-20 minutes.
13. Prepare the coating. Combine flour, baking powder, cayenne pepper, paprika, garlic powder, salt and pepper in a bowl.
14. Whisk dry ingredients and set aside. Take the chicken from the brine and put each tender into the coating.
15. Put coated chicken tenders on the plate and set aside.
16. Fry the chicken. Heat the frying oil. Fry chicken tenders for about 5-7 minutes until golden brown.
17. Prepare the hot oil. Add brown sugar, cayenne pepper, paprika and salt to a bowl. Add hot oil and mix.
18. Toss fried chicken in the hot oil. Brush toasted bun with the herby mayonnaise. Top with pickles and chicken. Assemble the sandwich.
