Cut the chicken breasts lengthwise into 1-inch wide strips.

BRINE CHICKEN. In a medium bowl or a medium container with a lid, stir together ¼ cup of salt, the brown sugar, and lemon juice.

Add the chicken pieces and toss to coat, then add enough cool water just to cover the chicken. Cover tightly and refrigerate for at least 4 and up to 8 hours.

MARINATE THE CHICKEN. Drain the brined chicken well, discarding the soaking liquid. Rinse chicken.

Return chicken to the bowl, add the buttermilk and hot sauce, and toss to coat. Cover the bowl again and refrigerate for at least 4 and up to 8 hours more.

PREPARE HOT OIL. In a medium bowl combine ⅓ cups of cayenne, the garlic powder, Old Bay, onion powder, and paprika. Whisk in 1 cup of canola oil, then set aside.

MAKE DREDGE by combining flour, cornmeal, black pepper, and the remaining salt and cayenne.

Preheat oven to lowest setting.

Into a medium pot, pour canola oil to a depth of 2 inches. Attach a deep-fry thermometer, and turn the heat to medium-high. While the oil preheats to 350°F, line a rimmed baking sheet with foil and place it by the stove.

FRY CHICKEN IN BATCHES. Dredge the chicken in the flour mixture, shaking off any excess, then carefully drop the pieces into the oil and fry, stirring occasionally, until crispy and golden brown, 4–5 minutes.

Using a heatproof slotted spoon or a spider skimmer, remove chicken from frying oil, dunk into the hot oil & then transfer to foil lined pan. Let chicken rest on the pan in the oven between batches.

ASSEMBLE SANDWICHES. Place a slice of bread on 4 plates. Top each slice with 2–3 strips of fried chicken. Stir the hot oil well, then drizzle 2–3 tablespoons over each serving. Top each with pickles and a second slice of white bread and serve hot, with ranch on the side.