Hot Chicken Sandwich

Pour pickle juice into a large bowl and add the chicken thighs, ensuring they are fully submerged.

Cover and marinate in the refrigerator for at least 2 hours.

Remove the chicken from the brine and place on a wire rack to drain.

In a medium bowl, whisk together the eggs, buttermilk, and hot sauce to create the wet batter.

In a separate bowl, combine the all-purpose flour with half of the hot chicken spice blend.

Dredge a piece of chicken in the flour mixture, then dip it into the wet batter, and finally dredge it again in the flour mixture for a thick coating.

Place the breaded chicken on a wire rack and repeat with the remaining pieces.

Heat about 1-2 inches of vegetable oil in a cast iron skillet to 325°F.

Carefully place the chicken in the hot oil and fry for about 15 minutes, flipping halfway through, until golden brown, crispy, and cooked through.

Remove the cooked chicken and let it drain on a clean wire rack.

To make the hot oil sauce, carefully ladle about 1/2 cup of the hot frying oil into a heatproof measuring cup. Stir in the remaining half of the hot chicken spice blend.

Toast the brioche buns. Spread mayonnaise on the bottom bun and top with dill pickle slices.

Place a piece of fried chicken on the pickles.

Spoon the hot oil sauce over the chicken.

Top with the other half of the bun and serve immediately.