Fried Chicken Hot Dog with a Tangy Sauce

1. Add 2 cups of buttermilk and 1/2 cup of pickle juice to a bowl.
2. Submerge a few chicken tenders and let marinate for at least 30 minutes.
3. For the buns, use golden hot dog buns and cut them on the top like a New England lobster roll.
4. Brush the buns with some egg wash to make them shiny and crispy, and bake for 5 minutes at 450 degrees F.
5. In the meantime, make the sauce by combining 1 cup of mayonnaise, with 1/4 cup of ketchup, 2 tablespoons of Worcestershire sauce, garlic powder and black pepper.
6. For the dry dredge for the chicken, combine 1 cup of all-purpose flour, 2 tablespoons of paprika, garlic powder, and salt in a bowl.
7. Submerge the marinated chicken in the flour mixture and press it into the chicken for a crunchy fry, repeat that for a double dredge.
8. Fry the chicken at 375 degrees F for 5 minutes.
9. Take the chicken out and immediately season with salt.
10. To make the sandwiches, add some of the sauce to the bottom of the fried chicken tender, some bread and butter pickles on the side and some more sauce on top!