Start by making the dry coating. Take all purpose flour, cornstarch, and seasonings and combine. Set flour mixture to the side.
To create the wet mixture combine buttermilk, egg, pickle juice and hot sauce. Mix well and set aside.
To bread the chicken pieces dip in the flour mixture, then buttermilk mixture, then back into the flour mixture. Be sure to shake off excess in each step.
In a large skillet or cast iron skillet, heat vegetable oil to between 350°-375° over medium heat. Fry chicken in a single layer for about 8 minutes flipping to cook all sides until golden brown. Drain excess oil on paper towels. Fry in batches to be sure not to overcrowd the frying pan.
To create the spicy oil seasonings along with brown sugar to a large bowl that is heat safe or a small pot. Carefully pour in 3/4 cup of the hot oil used to fry the chicken fingers. Mix to combine all the ingredients. Dip each piece of chicken in the hot chili oil and coat fully.
Serve over white bread and garnish with sliced pickles!