Trim any extra fat off the chicken if needed and place them in a gallon size plastic bag. Add the pickle juice and brown sugar, massage the bag until the sugar is dissolved. Place the bag in a bowl (in case of a leak) and refrigerate 12 to 24 hours.

Put the flour, cornstarch, Old Bay, kosher salt, and pepper in a bowl and mix until combined.

Fill a small pan with vegetable oil about 2 inches deep in place on the stove on medium heat for about 5 minutes. Use an instant read thermometer and once the oil reaches 350 degrees we can fry the chicken.

Note: If the oil gets too hot just turn off the heat for a few minutes.

Remove the chicken from the pickle brine and coat well with the seasoned flour then gently place in the oil for 9 to 12 minutes, flipping halfway through.

Note: Depending on the size of your pan, chicken may need to be fried in two separate batches.

Remove once the chicken has reached an internal temperature of 165 degrees and place on paper towels to drain the excess oil.

Serve the chicken on burger buns with toppings of choice such as shredded lettuce, pickle, mayo, cheese, tomato, and/or onions.