Nashville Hot and Crispy Chicken Sandwiches

Ingredients

• 2 1/2 cups brine from jarred spicy dill pickles, plus sliced spicy dill pickles, for serving
• 8 (4- to 5-ounce) boneless chicken thighs with skin, pounded 1/2 inch thick
• 1/4 cup schmaltz (rendered chicken fat; see Note), melted
• 1/2 cup gochugaru (Korean chile powder)
• 1 tablespoon sugar
• 1/2 teaspoon garlic powder
• 2 teaspoons cayenne pepper
• Kosher salt
• 1 cup all-purpose flour
• 1 tablespoon ground white pepper
• 2 teaspoons sweet paprika
• Canola oil, for frying
• 8 slices of white sandwich bread

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