For the pickles: bring all pickle ingredients but the cucumbers and fresh dill to a boil until the sugar and salt dissolves. Pour into a bowl and allow to come to room temperature. Place cucumber slices and dill sprigs in a large jar or two medium jars and pour liquid over them. Seal and let sit for 45 minutes at room temperature. At this point they are ready to eat or refrigerate.
For the chicken: in a shallow dish (like a pie plate or cake pan) combine all dredge ingredients. In another dish, whisk together egg, milk and hot sauce. In a heat proof dish, combine all the coating ingredients and set aside.
Heat oil in a large skillet over medium heat (about 350 degrees F). Set a cooling rack over a plate or baking sheet and set aside. Coat the chicken pieces in the flour dredge. Dunk the chicken in the egg wash until fully coated. Then coat in the flour dredge mixture and roll around until coated. Set on a plate until all chicken is coated.
Once the oil is preheated, add chicken to the skillet and cook on first side until golden and crispy, 3 to 4 minutes. Flip and cook until second side is crispy. Remove chicken and place on rack.
Once all the chicken has cooked, very carefully remove 1/2 cup of the oil and mix it into the coating mixture. Stir well. Brush coating generously over the fried chicken pieces.
To serve, spread buns with mayo if desired. Top with a piece of chicken and several pickle slices.