# Components:
→ 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
# Method steps:
01 - Season chicken thighs lightly with salt and pepper, submerge in buttermilk, cover, and refrigerate for at least 2 hours or overnight.
02 - Whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish until evenly combined.
03 - Remove chicken from marinade, allowing excess buttermilk to drip off. Press each thigh firmly into the flour-spice mixture, ensuring complete coating on all sides.
04 - Pour 1 inch of vegetable oil into a heavy skillet and heat over medium-high until temperature reaches 350°F.
05 - Cook chicken in batches for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Whisk mayonnaise and dill pickle juice in a small bowl until smooth and fully incorporated.
07 - Lightly toast slider buns if desired for added texture and warmth.
08 - Place fried chicken on bun bottoms, add pickle slices, drizzle with dill pickle aioli, and crown with bun tops. Serve immediately.
