Prep time: 4hours - Cook time: 1hour - Total time: 5hours
6 boneless, skinless chicken thighs
1 cup buttermilk
1 cup all-purpose flour
¼ cup cornstarch
12 dill pickle coins
1 cup pickle brine
1 1/2 cups thinly sliced cabbage
6 soft buns, like brioche, split
6 tablespoons butter
1 1/4 tablespoon onion powder
1 1/4 tablespoon kosher salt
1 1/4 tablespoon pepper
Neutral oil, for frying
For the Sauce:
1/2 cup mayonnaise
1/4 cup Barbecue Sauce
2 tablespoon yellow mustard
2 teaspoon Dijon mustard
1/4 cup honey
1 tablespoon lemon juice
Place the chicken thighs and pickle brine in a plastic bag, seal making sure no air is kept inside. Refrigerate 2-3 hours, turning the bag occasionally to marinate evenly.
While the chicken is marinating, make the sauce: combine all the ingredients in a bowl and whisk until combined. Place in the fridge until ready to use.
After chicken is marinated pour the buttermilk into a wide shallow bowl. Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk, and turn to coat. Let it sit in the buttermilk for 20minutes.
In a separate wide shallow bowl, add the flour, cornstarch, onion powder, and salt and pepper; whisk to combine.
In a large Dutch oven or deep cast-iron skillet, add 2-3 inches of oil and, over medium-high, heat about 5 minutes until temperature reaches 325 degrees. Oil should cover the chicken up to ¾ not completely.
Working with one piece at a time, remove chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
Working in batches, add the chicken to the hot oil and cook, turning every 2 minutes, until crust is deep golden and chicken is cooked through about 8 minutes. Transfer to a paper towel-lined plate to cool and season with salt and pepper if desire. Repeat with the remaining chicken. Chicken should be cooked to at least 165 degrees.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 bun, split-side down, and cook until toasted, about 2 minutes. Repeat with remaining butter and buns.
Slather the sauce on the bottom of the buns and top with the chicken, coleslaw, and pickles.
-The sauce will stay fresh in the refrigerator for up to 10 days.
-Make the sauce ahead to save time.
-Chicken can marinate for up to 24 hours.
-Serve with french fries and extra sauce on the side!