• 8 boneless, skinless chicken thighs

• 2 Cup pickle juice

• canola oil

• 1 Cup flour

• 1/2 Cup tapioca flour

• Pinch salt

• 1 Cup buttermilk

• 2 Teaspoon Frank's RedHot Sauce

• 1 egg

• Pinch salt

• 1/2 Cup butter, melted

• 1/2 Cup Frank's RedHot Sauce

• 1/2 Teaspoon dark brown sugar

• 2 Teaspoon cayenne pepper

• 1 Teaspoon garlic powder

• 1 Teaspoon paprika

• 1 Teaspoon black pepper

• 4 sesame seed buns

• Your Favorite smoked pickles

• shredded cabbage slaw

• mayonnaise

Steps

1

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

2

When ready to cook, set Z Grill temperature to 450°F and preheat, lid closed for 15 minutes. Place a cast iron pan on the grill grate while the grill preheats and add canola oil (should be about 1/2-inch deep).

3

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

4

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

5

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

6

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.

7

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℉.

8

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.

9

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.

10

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

11

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