1. Brine chicken in buttermilk and 2 tablespoons of salt for 2–3 hours or up to overnight.
2. While the chicken is marinating, make the hot sauce by combining all sauce ingredients in a small bowl and whisking to fully incorporate. Set aside until ready to assemble sandwich.
3. Prepare the slaw. In a medium bowl, combine mayonnaise, vinegar, sugar and celery seed. Whisk together until fully mixed. Add the bag of cabbage and toss until fully covered. Season with salt and pepper to taste. Cover and store in the fridge until ready to assemble sandwiches.
4. In a large mixing bowl, combine flour, cayenne, paprika, pepper and salt. Transfer into a shallow bowl. Remove chicken thighs from buttermilk marinade and place on a foil-lined sheet tray. Pour the reserved buttermilk into a second shallow bowl. You want roughly ½ cup of buttermilk, so add a bit more if needed.
5. In a large cast-iron pan, Dutch oven or heavy bottomed pan over medium heat, add 2 inches of neutral oil and preheat to 350°F.
6. While oil is heating, add chicken thighs one at a time to the flour mixture and press the flour into the chicken until somewhat coated. Dip chicken thigh again in the reserved buttermilk, then back into the flour, ensuring it is fully coated.
7. Once oil has reached 350°F, fry chicken pieces for 6–7 minutes or until chicken has reached an internal temperature of 165°F.
8. Assemble sandwiches by placing fried chicken, hot sauce, pickles and slaw on toasted brioche buns.

Total time: 35 minutes (after marinating)

Makes: 4 sandwiches