Throw your chicken thighs into a large bowl

Cover with buttermilk then add a glug of pickle juice + a dash of hot sauce, followed by: 1tsp garlic powder, 1tsp onion powder, 1tsp cayenne, 1tsp paprika, 1tsp Msg, sea salt, pepp

Mix, cover and refrigerate overnight. The brining is important. Do it

Roughly chop 7-10 hot chilli's. I love scotch Bon!

Add to a mason jar with a 2 chopped sweet peppers + 4 cloves garlic, then cover in a 3% salt brine (~3g salt for every 100ml water)

Leave to ferment for 10 days, opening every day to release gasses. After 10 days, drain and add to a blender with a few spoons of the brine, 1 chopped mango, splash of apple cider vin, mirin, lime juice + lots of olive oil - blitz, strain then add to a saucepan

Cook this down on med heat. Simmer for 3-4 mins, then add splash of Worcestershire, 2tbsp honey, msg and lots of @allthingsbutter__

Stir to emulsify - taste, adjust any seasoning and finish with chives

Remove chicken from fridge 1h before cooking, then dredge: 50:50 rice flour to AP flour along with 1tsp each: garlic powder, onion powder, cayenne, paprika, sea salt, black pepp

Add a spoon of brine to the flour, mix, then add one chicken thigh at a time. Press and coat in the flour, shake off any excess

Throw the chicken into preheated neutral oil, set to ~350f and remove once golden and crisp ~4-5 mins, then leave to rest another 4 mins whilst you toast your brioche

Ranch: 4tbsp crème fraïche, 2tbsp kewpie mayo, splash of buttermilk, red wine vinegar, lemon juice, 1 clove grated garlic, dill, parsley, chives, sea salt, pepp, honey. Mix and adjust to taste

Place your chicken in a bowl, pour over the sauce and toss to coat

Assemble: brioche, ranch, sliced dill pickle, buffalo chicken, ranch!