Directions

1. Whisk together the pickle juice, buttermilk, Creole mustard and Chica Licka Bam Bam in a medium bowl. Add the chicken thighs, gently toss to blend, then cover and refrigerate for at least two hours (or up to 8 hours). (You can also marinate the mixture in a sealable plastic bag.)

2. When you’re ready to cook, remove the chicken thighs from the brine, pat dry, and lightly season with Chica Licka Bam Bam.

3. Create two dredge stations: In a shallow bowl, whisk together the flour and Chica Licka Bam Bam. In a separate bowl, whisk together the eggs, buttermilk, and hot sauce.

4. Heat ½ inch depth of vegetable oil in a large skillet (preferably cast iron) to 325 F, and heat the oven to 250 F. Place a wire cooling rack inside a rimmed baking sheet. While the oil heats, make the Hot Honey Drizzle by combining the butter, honey, hot sauce, Worcestershire, and cayenne in a small saucepan or microwavable bowl. Gently heat the mixture until the butter melts, stirring to combine; set aside.

5. When the oil is at temperature, fry the chicken (if you don’t have a thermometer, you can test the heat by adding a pinch of flour dredge to the skillet; if it audibly sizzles on contact you’re ready to cook). Dip a chicken thigh in the flour dredge, shaking off excess, then submerge it in the buttermilk wash, then give it a second spin in the dredge, coating completely. Repeat with remaining thighs.

6. Fry three to four chicken thighs at a time until they’re crisp and deeply golden brown, about 4 minutes per side. Use tongs to transfer the hot thighs to the cooling rack, place the baking sheet in the oven, and repeat with remaining chicken.

7. To make the sandwiches, top one half of a lightly toasted potato roll with sliced pickles. Top with a crispy chicken thigh, a generous drizzle of the hot honey mixture, and top of roll. Serve immediately, with the beverage of your choice and plenty of napkins.