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Marinate the Chicken: In a medium bowl, whisk together buttermilk, pickle brine, hot sauce, cayenne, paprika, salt, and black pepper. Add the chicken thighs and make sure they’re fully coated. Cover and marinate for at least an hour.
Make the Slaw: Slice the cabbage thinly and toss it into a bowl with mayo, apple cider vinegar, salt, and black pepper. Mix well and chill.
Prepare the Dredge: In a shallow bowl, mix together flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and black pepper.
Fry the Chicken: Heat oil in a heavy pan until it hits 325–350°F. Dredge the marinated chicken in the flour mixture and fry for about 5–6 minutes per side until golden and cooked through.
Make the Hot Oil: In a heatproof bowl, mix hot oil with cayenne, brown sugar, smoked paprika, garlic powder, onion powder, and a pinch of salt. Brush this hot oil glaze over the fried chicken.
Toast Your Buns: Slice and butter the brioche buns, then toast them cut-side down until golden.
Make the Special Sauce: Whisk together mayo, Dijon mustard, hot sauce, paprika, and cayenne.
Assemble: Slather the bottom bun with the sauce, add pickles, slaw, and chicken. Optionally drizzle with honey, add more sauce to the top bun, and enjoy.