Fried Peanut-Crusted Chicken Sandwiches

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Buttermilk Marinade:

1/2 cup whole buttermilk

2 tablespoons soy sauce 

2 teaspoons ground ginger 

1 teaspoon garlic powder 

Two 8-ounce boneless, skinless chicken breasts, cut in half crosswise 

Pickled Carrot-Cucumber Salad:

2 tablespoons sugar

2 tablespoons seasoned rice vinegar 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground pepper 

1 cup julienned carrots 

1 cup julienned cucumbers 

1 cup thinly sliced radishes 

2 green onions, sliced 

Peanut-Crusted Chicken:

Peanut oil, for frying

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground pepper 

1/2 cup all-purpose flour 

1 teaspoon garlic powder 

1 teaspoon ground ginger 

2 large eggs, lightly beaten 

1 cup panko breadcrumbs 

1 cup finely crushed salted dry-roasted peanuts 

1/4 cup red pepper jelly, heated until it melts 

1/2 cup store-bought peanut sauce (such as Thai peanut sauce) 

4 brioche buns, split 

1/2 cup fresh cilantro leaves