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Directions
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Buttermilk Brine
Step 1
In a large liquid measuring cup or bowl, combine buttermilk, Cajun seasoning, pickle juice, hot sauce, and salt; set aside 1/2 cup brine for the batter.
Step 2
Place chicken pieces in a gallon-size resealable bag. Pour remaining brine into bag. Carefully seal bag, pressing out as much air as possible, then toss chicken in brine.
Step 3
Lay bag flat in refrigerator and let marinate at least 4 hours or up to 24.
Batter
Step 1
In a large bowl or standard loaf pan, whisk cornstarch, flour, and Cajun seasoning.
Step 2
In a small bowl, whisk egg whites, vodka, and reserved 1/2 cup buttermilk brine. Add egg white mixture to dry ingredients and gently whisk to combine until a few lumps remain.
Flour Dredge
Place 1 large paper lunch bag inside another (or use a large plastic container with a lid). In bag, whisk flour, cornstarch, and salt.
