★Ingredients
4 bone-in, skin-on chicken thighs
1 cup buttermilk
1 tablespoon paprika
1 cup all-purpose flour
1 tablespoon cayenne pepper (adjust for spiciness)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
Vegetable oil, for frying
4 brioche buns
Pickles, for serving
★Instructions
In a bowl, mix the buttermilk with a tablespoon of hot sauce (optional) and add the chicken thighs. Let them marinate in the fridge for at least 1 hour, or overnight for best results.
Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
In another bowl, mix the flour with paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece in the flour mixture, shaking off any excess.
Fry the chicken in the hot oil until golden brown and cooked through, about 6-8 minutes per side, depending on the thickness of the chicken.
While the chicken is frying, mix some of the hot frying oil with additional cayenne pepper to create the spicy oil mixture for brushing.
Once the chicken is cooked, remove it from the oil and let it drain on a wire rack or paper towels.
Brush the spicy oil mixture generously over the fried chicken.
Serve the hot chicken on brioche buns with pickles on top.
Enjoy!