Step 1: Brine chicken

1. In a mixing bowl, add chicken thighs and pour over pickle juice, enough to cover the chicken. Let chicken sit in pickle brine for an hour or overnight.

Step 2: Make milk chicken

1. Drain chicken, leaving 3-4 tbsps of pickle brine in the bowl.
2. Pour buttermilk in the bowl with the chicken, enough to cover the chicken. Leave chicken in the bowl for 5-10 min.
3. During this time, prep your oil and heat it up to 375°F in a large wok.

Step 3: Dredge chicken

1. In a large mixing bowl, add all flour dredge ingredients and thoroughly mix. Add 2-3 tbsps of buttermilk (same buttermilk in the chicken bowl) into the dredge and mix to create large clumps of dredge.
2. Place chicken in the dredge, making sure there are no wet spots.

Step 4: Fry chicken

1. Shake off any excess from the chicken, and place in hot oil. Fry chicken for about 5-6 minutes or until golden brown.
2. Once cooked, place chicken on a cooling rack and immediately salt them.
3. Serve with toasted brioche bun, dill pickles, shaved iceberg lettuce, and sauce of your choice, and enjoy!

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