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1
Add a scant 1/2 inch of peanut oil to a cast-iron skillet. Set that over medium-high heat. Meanwhile, set up your dredging station: flour, cornstarch, baking powder, and a pinch of salt in a shallow bowl; buttermilk, hot sauce, egg, and a pinch of salt in another shallow bowl. Whisk each mixture with a fork until well combined.
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2
Bread the chicken thighs: First, season the chicken with salt. Now, dredge in the dry mixture, then dunk in the buttermilk, then back into the dry. Transfer to a plate to hang out while the oil reaches temperature-figure 360u00b0 F to 375u00b0 F. If you don't have a thermometer, drop a piece of flour mixture into the pan. It should instantly sizzle but not burn.
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3
When the oil is hot, gingerly add the breaded chicken thighs. (If there isn't enough space for all of them, do this in batches-overcrowding is not worth it!) Fry for about 4 1/2 minutes per side. Sprinkle with salt when done.
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4
While they're frying, combine the cayenne, brown sugar, garlic powder, paprika, and black pepper in a heatproof bowl. When you're done frying the chicken, add about 1/2 cup hot frying oil to the bowl with the spices and whisk until smooth. Dunk the fried chicken in the spiced oil. (If it gets too thick at any point, just thin out with a little more hot oil.)
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5
Build the sandwiches! Toss the lettuce with a little mayo and a pinch of salt. Slather a bottom bun half with mayo, then layer with pickles. Top with chicken, then lettuce. Slather a top bun half with more mayo, then close the sandwich. Repeat. Eat immediately.
