6 boneless skinless chicken thighs

2 cups buttermilk

2 tsp salt for the marinade

3 tablespoons Hoff’s Smoken Ghost hot sauce for the marinade

2 cups all purpose flour

2 tsp salt for the dredge

2 tsp garlic powder

1 tsp black pepper

½ cup mayonnaise

2 tablespoons Hoff’s Smoken Ghost hot sauce for the spicy mayo

6 brioche hamburger buns

Butter for toasting buns

Oil for frying

1:
For the marinade whisk together buttermilk, salt, and Hoff Smoken Ghost hot sauce. Add chicken thighs and marinate for at least 1 hour and preferably overnight.

2:
For the dredge mix together the flour, salt, garlic powder, and black pepper. Take the marinated chicken thighs and drop them in the dredge, making sure all sides are covered and pressed into the dredge. Place on a cooling rack over a cookie sheet and let sit for 10 minutes to adhere.

3:
Fill a cast iron skillet with vegetable oil halfway and heat until it gets to 350 degrees. Fry the chicken until golden brown and the internal temp is 165 degrees. Remove to a cooling rack to drain.

4:
For the spicy mayo mix together the mayonnaise with Hoff’s Smoken Ghost hot sauce.

5:
OPTIONAL: For the quick pickles, add vinegar, mustard seed, salt, garlic, dill, and bay leaf to a small saucepan. Heat up mixture until boiling, then pour over thinly sliced cucumber slices in a heat-proof bowl or jar. Let cool to room temperature and store in refrigerator for up to 2 weeks.

6:
To assemble the sandwich, toast buns with butter then spread a healthy amount of the spicy mayo on both sides. Add fried chicken and quick pickles and enjoy!

3/4 cup white vinegar

1 tablespoon mustard seed

2 tsp salt

1 clove garlic, smashed

1 teaspoon dill

1 bay leaf

1 English cucumber, sliced thin