In a medium bowl, combine pickle juice and chicken thighs. Weigh them down if necessary to make sure they are completely submerged. Place in the refrigerator to brine overnight.

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

Place a cast iron pan with 1/2-inch canola oil on the grill grate while the grill preheats.

Remove the chicken thighs from the pickle brine and pat dry.

In a medium bowl combine both flours and a pinch of salt. Mix well to combine.

In another bowl combine the buttermilk, hot sauce, egg and a pinch of salt. Mix well to combine.

Season the chicken thighs with salt. Dip the thighs in the flour mixture, then buttermilk, then back into the flour mixture. Transfer to a wire rack and repeat with the remaining thighs.

Place wire rack directly on the grill grate next to the cast iron of oil and bake chicken for 15 minutes or until the internal temperature reaches 150℉.

As chicken pieces come to temperature, transfer them 2 or 3 at a time to the preheated oil to crisp the coating and finish cooking.

For the Butter Hot Sauce: While the chicken is cooking, melt the butter and combine with the hot sauce, brown sugar, cayenne, garlic powder, paprika and black pepper in a medium bowl. Set aside.

Remove chicken from the oil when the internal temperature reaches 165℉ and dunk in the butter hot sauce mixture.

Build the sandwiches with buns, mayonnaise, pickles, cabbage slaw and hot chicken. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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