Prep the Oven and Pan: Heat the oven to 200 F and place a cooling rack in a large sheet pan.

Prep the Chicken and Start the Oil: Pat the chicken thighs with paper towels to dry and rub with 1 tablespoon of kosher salt, 1 teaspoon of freshly ground black pepper, and 1 teaspoon of garlic powder.Heat 2 inches of vegetable oil to 350 F in a large, heavy saucepan or deep fryer.

Make The Coating: Combine the buttermilk, pickle juice, eggs, and hot sauce in a bowl and whisk until smooth. Put half of the flour in one wide bowl or plate and the other half in another wide bowl or plate. Dip each chicken piece in one of the bowls of flour, then in the egg and buttermilk mixture, then in the other bowl of flour. Place them on a sheet of wax paper or on a baking sheet.

Fry: When the oil has reached 350 F, fry the chicken in batches for about 12 to 17 minutes, or until the pieces are golden brown and cooked throughout. Turn them occasionally for even browning. While chicken breasts are done when they reach 165 F, dark meat is best cooked to 170 F to 200 F. To check the temperature, lift a piece out of the oil and insert an instant-read thermometer into a meaty part.Place the cooked chicken on the rack on the baking sheet. Place the baking sheet in the 200 F oven to keep warm while you fry the remaining pieces.

Finish the Dish: Combine the cayenne pepper, brown sugar, paprika, 1 teaspoon of kosher salt, and 1/2 cup of vegetable oil. Remove the chicken pieces from the oven and brush them with the hot sauce. Stir the sauce frequently as you brush to keep it well blended.

Serve: Place the chicken pieces on sliced white bread and top with dill pickle slices. Enjoy!