# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - Salt and black pepper to taste
→ Breading & Spice Mix
04 - 1 cup all-purpose flour
05 - 2 tablespoons cayenne pepper
06 - 1 tablespoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - Salt and black pepper to taste
→ Frying
10 - Vegetable oil for frying
→ Dill Pickle Aioli
11 - 1/2 cup mayonnaise
12 - 2 tablespoons dill pickle juice
→ Assembly
13 - 8 slider buns
14 - Dill pickle slices
# Directions:
01 - Place chicken thighs in a bowl, season lightly with salt and pepper, and cover completely with buttermilk. Cover bowl and refrigerate for at least 2 hours, or overnight for enhanced tenderness.
02 - In a shallow dish, whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper until fully combined.
03 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh thoroughly in the flour-spice mixture, pressing gently to ensure coating adheres properly.
04 - Pour approximately 1 inch of vegetable oil into a heavy skillet and heat over medium-high heat until oil reaches 350°F (175°C).
05 - Working in batches to avoid crowding, fry coated chicken pieces for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towels to drain excess oil.
06 - In a small bowl, whisk together mayonnaise and dill pickle juice until smooth and well incorporated.
07 - Lightly toast slider buns if desired for added texture and structural integrity.
08 - Place one piece of fried chicken on each bun bottom, top with dill pickle slices, spoon dill pickle aioli over pickles, and cap with bun top. Serve immediately while hot.
