Place the thinly sliced chicken breasts in a large bowl.

Add the pickle juice and buttermilk to the bowl.

Cover the bowl with plastic wrap. Allow the chicken to marinate in the refrigerator overnight.

The next day, cut up your green and red cabbage.Rinse them well and set them aside until later.

In a small bowl, combine the mayonnaise and sriracha sauce. Whisk until well combined and set aside.

In a flat dish, add the flour, cornstarch, and baking powder. Add the garlic powder, black pepper, cayenne pepper, and salt. Mix until well combined.

Remove the chicken from the marinade. Dredge each piece in the flour mixture until well coated. Place the coated chicken pieces on a wire rack.

In a frying pan or Dutch oven, preheat canola oil to 360 degrees Fahrenheit. Fry the chicken until it reaches an internal temperature of 160 degrees Fahrenheit.

Lightly toast the brioche buns then spread the sriracha mayonnaise on the buns.

Add the fried chicken then top with the mixed cabbage and pickle chips. Now your sandwich is ready to serve.