Nashville Hot Chicken Sliders

In a large bowl, combine the chicken thighs, buttermilk, pickle juice, hot sauce, 1 tsp chipotle chili powder, 1 tsp paprika, and 1 tsp garlic powder. Mix well to combine.

Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to a few hours.

In a heatproof bowl, combine the brown sugar, smoked paprika, 1 tbsp garlic powder, 1 tbsp chipotle chili powder, and cayenne pepper. Set aside.

In another large bowl, prepare the dry dredge by whisking together the all-purpose flour, cornstarch, and optional breader booster. Season with the same spices used in the marinade if desired.

Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).

Remove chicken pieces from the marinade, allowing excess to drip off. Press each piece firmly into the dry dredge mixture, ensuring it's fully and thickly coated.

Carefully place the dredged chicken into the hot oil, being careful not to overcrowd the pot. Fry for 5-6 minutes, or until golden brown, crispy, and cooked through.

Remove the cooked chicken from the oil and place it on a wire rack to drain. Immediately sprinkle with flaky salt.

To make the Nashville hot oil, carefully ladle about 1/2 cup of the hot frying oil into the bowl with the spice mixture and stir until a smooth sauce forms.

Dunk or toss the fried chicken pieces in the Nashville hot oil until they are completely coated.

To assemble the sliders, spread spicy mayonnaise on the toasted bottom buns. Top with a few sweet pickle slices, a piece of Nashville hot chicken, and the top bun.

Garnish with chopped fresh parsley if desired and serve immediately.