Ingredients:

  • 4 Boneless, Skinless Chicken Thighs (approx. 6 oz each)
  • 1 ½ cups Whole Buttermilk
  • 1 tbsp Hot Sauce (e.g., Tabasco or Frank's)
  • 1 tsp Kosher Salt (Marinade)
  • ½ tsp Black Pepper (Marinade)
  • 1 ½ cups All-Purpose Flour
  • ½ cup Cornstarch
  • 1 tsp Baking Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt (Dredge)
  • ½ tsp Black Pepper (Dredge)
  • 4 Brioche Buns (or Potato Rolls), toasted
  • Dill Pickle Chips (as desired)
  • ½ cup Mayonnaise (full-fat)
  • 1-2 tsp Sriracha or Cayenne Pepper
  • 1 tbsp Pickle Juice (from the jar)
  • ½ tsp Honey or Granulated Sugar
  • Vegetable Oil Spray (e.g., canola or grapeseed)

Instructions:

  1. Prepare Chicken: Trim the chicken thighs. If the thighs are very thick or uneven, gently pound them to a consistent thickness (about 3/4 inch).
  2. Marinate: Place the chicken, buttermilk, hot sauce, salt, and pepper into a large zip-top bag. Seal and massage to combine. Refrigerate for at least 2 hours, or ideally, 8–12 hours (overnight).
  3. Mix Dry Dredge: In a wide, shallow dish, whisk together all dry dredge ingredients: flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
  4. Prepare Spicy Mayo: In a small bowl, combine the mayonnaise, Sriracha/cayenne, pickle juice, and honey/sugar. Whisk until smooth. Set aside.
  5. The Double Dredge Setup: Remove the chicken from the marinade, reserving the excess buttermilk. Place the dry dredge mix on a separate tray.
  6. First Coat (Dry): Take one thigh, shake off excess marinade, and place directly into the dry dredge, pressing firmly to ensure the entire surface is coated.
  7. Second Coat (Wet): Dip the fully-coated thigh back into the reserved buttermilk briefly (5 seconds max). Allow excess to drip off.
  8. Final Coat (Dry): Place the wet thigh back into the dry dredge. Press and pack the coating onto the chicken again. Repeat for remaining thighs.
  9. Rest: Place the fully-dredged chicken on a wire rack or plate. Let the coated chicken rest for 10-15 minutes at room temperature. This is crucial for coating adhesion.
  10. Preheat & Load: Preheat the air fryer to 380°F (195°C). Spray the bottom of the air fryer basket lightly with oil. Place 2 coated chicken thighs in the basket, ensuring they do not touch (cook in batches).
  11. Spray and Cook (First Side): Generously spray the top of the chicken pieces with the vegetable oil spray. Cook for 10 minutes.
  12. Flip and Finish: Flip the chicken pieces, spray the second side generously, and cook for another 8–12 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  13. Assemble: Spread a generous layer of spicy mayo on both sides of the toasted bun. Layer the pickle chips on the bottom bun, place the hot, crispy chicken thigh on top, and cap it off. Serve immediately.