Fried Chicken Sandwich with Jalapeño Mayo

In a large bowl, combine the chicken thighs, buttermilk, pickle juice, 1 tsp salt, 1 tsp black pepper, 1 tbsp garlic powder, and 1 tbsp paprika. Mix well to ensure all chicken is submerged. Let it marinate for at least 30 minutes, or up to a few hours in the refrigerator.

While the chicken marinates, prepare the dredge. In a separate large bowl, whisk together the all-purpose flour, cornmeal, 1 tbsp salt, 1 tbsp black pepper, 2 tbsp paprika, mustard powder, turmeric, and cayenne pepper.

Prepare the jalapeño mayo. In a tall cup or small bowl, combine the mayonnaise, sliced pickled jalapeños, and jalapeño brine. Use an immersion blender to blend until smooth. Set aside.

Remove a piece of chicken from the marinade, allowing excess to drip off. Place it in the dredge mixture and toss to coat thoroughly. Press the flour mixture onto the chicken to create a thick, shaggy coating. Shake off any excess and place on a baking sheet. Repeat with the remaining chicken.

Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Carefully place a few pieces of chicken into the hot oil, being sure not to overcrowd the pot. Fry for 3-5 minutes per side, until golden brown, crispy, and cooked through. Remove with tongs and let drain on a wire rack.

Split the brioche buns and spread the softened butter on the cut sides. Toast on a griddle or in a pan until golden brown.

To assemble, spread a generous amount of jalapeño mayo on both halves of the toasted bun. Layer the bottom bun with lettuce, tomato slices, and a piece of fried chicken. Place the top bun on.

Serve immediately with a dill pickle spear on the side.