1. Using the flat side of a meat mallet, lightly flatten chicken pieces between two pieces of plastic wrap to an even thickness. In a medium bowl combine chicken, pickle brine, and 1/8 tsp. each kosher salt and ground black pepper. Cover and chill 1 to 4 hours.

2. In a shallow dish stir together the flour, baking powder, celery salt, paprika, and 1/8 tsp. each kosher salt and black pepper.

3. Remove chicken from brine mixture, allowing excess to drip off. Coat chicken well with flour mixture. Dip again in brine mixture, then again in flour mixture. Let breaded chicken stand about 20 minutes.

4. Preheat oven to 300°F. Place a wire rack in a sheet pan and place pan in oven. Meanwhile, in a large pot or Dutch oven heat the oil to 375°F.

5. Add two pieces of chicken to hot oil; fry 5 minutes or until golden brown and chicken reaches 165°F, turning once. Using a slotted spoon, transfer chicken to pan in oven to keep warm. (Fried chicken will hold in the warm oven up to 15 minutes before serving.) Repeat with remaining chicken.

6. Serve chicken in buns with desired toppings and Copycat Chick-Fil-A Sauce. Makes 4 sandwiches.

Copycat Chick-Fil-A Sauce:

In a small bowl stir together 1/4 cup each mayonnaise, yellow mustard, and barbecue sauce.