Instructions

• The night before, make the brine: in a medium bowl stir together 1/4 cup kosher salt, 2 tablespoons sugar, and 2 cups water until completely dissolved. Place the 2 chicken breasts in a zipper bag or covered container, pour the brine over them so they are fully submerged, seal, and refrigerate for 12 hours.
• The next day, remove the chicken from the brine, rinse each breast under cold running water to remove excess salt, and pat completely dry with paper towels.
• Place each chicken breast between two sheets of plastic wrap on a cutting board. Gently pound each breast to an even thickness of about 1/2 inch.
• Remove the plastic wrap. Sprinkle the 2 tablespoons McCormick Cajun Seasoning evenly over both sides of the chicken breasts and gently rub the seasoning into the meat.
• Heat a large skillet over medium heat for about 2 minutes until hot (a few drops of water should sizzle). Spread the 2 teaspoons softened butter on the cut sides of the 2 brioche buns. Place the buns butter-side down in the skillet and toast until golden brown, watching carefully to avoid burning. Transfer the toasted buns to a plate and set aside.
• In the same skillet, add the 4 tablespoons olive oil and heat about 30 seconds until shimmering.
• Carefully place the seasoned chicken breasts in the hot oil (they should sizzle). Cook without moving for 5 to 6 minutes, until the edges begin to turn opaque and the bottom has a dark crust. Flip the breasts and cook another 5 to 6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F and the center is cooked through.
• Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil and let rest for 2 to 3 minutes.
• Spread the 3 tablespoons mayonnaise across the cut sides of the toasted buns (about 1.5 tablespoons per bun). Divide the 1/4 cup sliced dill pickles between the two bottom bun halves.
• Place a chicken breast on each bottom bun over the pickles, top with the toasted bun halves, and serve immediately while warm.