To make the pimento cheese, combine the mayonnaise, pimento, Worcestershire, grated onion, paprika, and cayenne in a medium mixing bowl. Mix to combine. Stir in cheese and cover with lid or plastic wrap. Chill until ready to use.

Combine the brine ingredients (buttermilk, salt, pepper, paprika, hot sauce, celery salt) in a large resealable plastic bag. Add chicken. Seal. Shake to combine. Store in the refrigerator for at least 4 hours or overnight.

When ready to fry, drain chicken from the brine and pat dry with paper towels.

Set out three shallow dishes. One for the corn starch and flour, one for the bread crumbs, and one for the eggs and buttermilk. Mix the flour and cornstarch together along with a little salt and pepper. Mix the eggs and buttermilk using a fork. Dip the chicken into the flour, then the egg, then the bread crumbs, then the egg, and then into the flour. Make sure to flip the breast to get it evenly coated. Let the chicken breasts sit in the flour mixture at room temp while your oil heats up.

Add about 1 quart or canola oil to a large dutch oven. Heat over medium high heat until the temperature of the oil reaches 325 degrees F.

Add once chicken breast at a time and cook for about 16-18 minutes, flipping a few times and until the internal temperature reaches 165 degrees F.

Once the chicken is fried, add it to a wire rack with a paper towel underneath. Let it cool for about 5-10 minutes while you get the sandwiches prepared.

Spread a few tablespoons of pimento cheese on the inside of the top bun. Place a lettuce leaf on the bottom bun. Place the fried chicken on top of the lettuce and top it with pickles slices and then the top bun.

Serve right away. If storing for later, keep the chicken and toppings all separate, and heat chicken under the broiler for a few minutes until it crisps up.