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Salt chicken on both sides.
Combine dry ingredients (except 200g ap flour) in a bowl.
In separate bowls add buttermilk in 1 bowl and 200g ap flour in another bowl.
Pour a small amount of buttermilk into the seasoned breading mixture and whisk.
Dredge chicken first in the unseasoned AP flour, then in the buttermilk, then the breading mixture, pressing breading into the meat to be sure it sticks.
Allow to sit for 5-10 minutes before frying.
For blue cheese dressing, add all ingredients except cheese and oil to high sided container and blend with immersion blender.
Slowly stream in oil until emulsified.
Add about 50g (or ½ of the blue cheese) and blend until mixed into the dressing.
For buffalo sauce, add all ingredients except butter and xanthan to sauce pan over medium high heat.
Whisk ingredients together and allow to cook for 4-5 minutes until thickened slightly.
Whisk in butter and xanthan gum.
Add 3qt neutral oil to a large heavy bottomed pot over medium heat until temp reaches 350F/175C.
Gently lay thighs into oil, frying 2-3 pieces at a time for 4-5 minutes until golden brown.
Once fried, place chicken in a bowl and stream buffalo sauce on to coat.
To serve, toast bun, add sliced dill pickles, butter lettuce, chicken, and blue cheese dressing, then top with the bun.