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1
Using a paring knife, make 3 to 4 (1/2-inch) vertical slits in each pepper.
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2
Pack the peppers and bay leaf tightly in a 1-quart jar, leaving about 1/2 inch of room at the top of the jar.
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3
Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes.
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4
Add the vinegar, water, sugar, and salt, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
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5
Immediately pour the brine over the peppers, making sure to cover them completely (not all of the brine will fit in the jar).
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6
Place the remaining brine in a small heatproof container.
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7
Let the peppers and the reserved brine cool to room temperature, about 1 hour.
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8
Cover the jar of peppers and the container of reserved brine with tightfitting lids.
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9
Shake the jar of peppers or turn it upside down to evenly distribute the brine and spices, then place it in the refrigerator for at least 1 day and preferably 1 week before using.
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10
Store the reserved brine in the refrigerator.
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11
Check the brine level in the jar periodically to make sure the peppers are completely submerged, topping it off as necessary with the reserved brine.
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12
When the peppers are ready, make the sandwich.
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13
(The pickled peppers can be kept in the refrigerator for up to 1 month.)
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14
Place the buttermilk in a large, shallow dish; set aside.
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15
Combine the flour, sugar, measured salt, paprika, measured pepper, baking powder, and ground mustard in another large, shallow dish and whisk to combine; set aside.
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16
Cut each chicken breast in half horizontally.
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17
Place 1 piece between 2 sheets of plastic wrap or in a resealable plastic bag and pound to an even thickness (about 1/4 to 1/2 inch thick) with a meat pounder or the bottom of a pan; set aside.
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18
Repeat with the remaining pieces of chicken.
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19
Season the chicken generously on both sides with salt and pepper.
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20
To bread the chicken, dip 1 piece in the buttermilk and let the excess drip off.
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21
Dredge in the flour mixture and shake off any excess.
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22
Set the coated chicken on a baking sheet and repeat with the remaining pieces.
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23
Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350 degrees F on a deep-frying/candy thermometer).
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24
Meanwhile, fit a wire rack over a second baking sheet; set aside.
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25
When the oil is ready, add 2 pieces of the chicken and fry until golden brown and cooked through, about 2 minutes per side.
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26
Remove to the wire rack and season with salt.
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27
Repeat with the remaining chicken.
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28
Cover the fried chicken loosely with a piece of aluminum foil; set aside.
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29
To serve, stem and thinly slice the pickled peppers.
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30
Evenly divide the mayonnaise among the rolls, spreading it all over both of the cut sides.
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31
Place the chicken pieces on the rolls, top with the lettuce and peppers, and serve immediately.
