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Enough pickle brine to cover chicken thighs

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(Pickle Brine:

4 Cups Water

1 Cup Apple Cider Vinegar

⅔ C Kosher Sslt

⅓ C Sugar

1 tsp Coriander Seeds

1 Bay Leaf

1 tsp Black Peppercorns

1tsp Yellow Mustard Seeds

1 Bunch Thyme)

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Enough boneless chicken thighs, breasts or tenders for four sandwiches

1 ½ cups all-purpose flour

1 tablespoon ground black pepper

½ teaspoon cayenne

¼ teaspoon paprika

¼ teaspoon garlic powder (not granulated)

1 teaspoon dried thyme

1 tablespoon + ½ teaspoon Kosher salt

1 cup full-fat buttermilk

2 large eggs

Canola oil as needed

Kosher salt to taste

4 potato buns

Additional garnishes: slaw, sauce of your choice, pickles, etc.

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1. Submerge chicken in pickle brine for 30 minutes under refrigeration (20 minutes for tenders and thinly filleted breasts).

2. Remove from brine, rinse under cold water, and dry thoroughly.

3. Place on a sheet tray with a rack and hold under refrigeration for 2 hours or as long as overnight to dry and form a pellicle.

4. Combine paprika, black pepper, cayenne, thyme, and 1 tablespoon kosher salt in a small bowl and set aside.

5. Whisk together buttermilk and eggs in a medium bowl. Set aside.

6. Combine the flour, garlic powder, ½ teaspoon kosher salt and 2 tablespoons of the spice mixture in a medium bowl, and whisk together until homogeneous.

7. Season the chicken on all sides with the spice mixture, transfer the chicken to the flour mixture and turn to evenly coat.

8. Shake off excess flour and transfer the chicken to the buttermilk mixture.

9. Spoon 3 tablespoons of the buttermilk mixture back into the flour mixture. Using your fingertips, rub together until the texture is coarse like wet sand.

10. Remove the chicken from the buttermilk, allowing excess buttermilk to drip off, and place into the flour mixture.

11. Turn chicken to coat in the flour, adding extra flour on top of the chicken and pressing firmly to adhere as much of the flour mixture as possible.

12. Preheat deep fryer, or sturdy cooking pot with enough canola oil to submerge chicken, to 325 degrees.

13. Gently place breaded chicken into the heated oil and cook until chicken reaches an internal temperature of 165.

14. Remove chicken from the fryer and place on a sheet tray with a rack to remove any excess oil. Season with kosher salt. Serve immediately.

15. Serve fried chicken on a toasted potato bun with coleslaw, bread and butter pickles, and your choice of sauce.