Buffalo Pickle-Brined Fried Chicken Sandwiches | America's Test Kitchen

Ingredients

• 4 celery ribs , sliced thin
• 2 ounces blue cheese , crumbled (½ cup)
• ¼ cup mayonnaise
• 4 (3- to 5-ounce) boneless, skinless chicken thighs , trimmed
• 1¼ cups kosher dill pickle brine, divided
• 8 sprigs fresh dill , plus 2 tablespoons minced fresh dill, divided
• 6 garlic cloves , smashed
• 5 teaspoons dry mustard , divided
• 5 teaspoons kosher salt , divided
• 5 teaspoons pepper , divided
• 1¼ cups all-purpose flour
• ½ cup cornstarch
• 2 teaspoons granulated garlic
• 1 teaspoon baking powder
• 3 cups vegetable oil for frying
• ½ cup Frank's RedHot Original Cayenne Pepper Sauce
• 4 tablespoons unsalted butter , melted
• 4 hamburger buns
• ¼ cup celery leaves