Dip the chicken into the flour, then into the brine, then back into the flour, shaking off any excess.
Fill a heavy bottomed or cast iron pot with enough vegetable oil to come up about 1½ inches. Heat to 350°F.
Fry, turning every minute, until golden brown and chicken reaches an internal temperature of 160-165°F. About 6-7 minutes. Place on cleaned wire rack. Brush with hot honey.
Lightly toast 4 gluten-free hamburger buns.
Place slaw on the bottom bun. Top with chicken, then homemade pickles, and finally, top bun.