Super crispy fried chicken sandwich

Active: 30 minutes; Total: 2 hours 30 minutes; Makes 12 sandwiches

Pickles, dill chips; ½ cup brine reserved, about 60 pickle chips reserved	32 ounces
Salt, kosher	1 tablespoon + 1 tablespoon
Paprika	2 teaspoons
Pepper, freshly ground	1 teaspoon + 1 tablespoon +
Cayenne	½ teaspoon +
Garlic powder	½ teaspoon
Onion powder	½ teaspoon
Chicken thighs, boneless, skinless	12
Buttermilk or well-stirred whole milk yogurt	1 cup
Water	½ cup
Egg	1 large
Flour, all-purpose	4 cups
Cornstarch	¼ cup
Oil, peanut
Mayonnaise	1 cup
Hamburger buns	12
Lettuce, shredded	6 cups
Tomatoes, ripe, sliced	12

1. Stir together the pickle brine, 1-tablespoon salt, paprika, 1-teaspoon pepper, cayenne, garlic powder, and onion powder in a small bowl. 
2. Place chicken thighs in a gallon-sized ziplock plastic bag; pour in the brine mixture. 
3. Seal the bag, and massage until the chicken is evenly coated. 
4. Place in the refrigerator; let marinate at least 2 hours, up to 8 hours or overnight. 
5. Whisk together the buttermilk, water, and egg in a large bowl. 
6. Remove the chicken from the brine; discard the brine. 
7. Add the chicken to the buttermilk mixture. 
8. Whisk together the flour, cornstarch, 1-tablespoon salt, and 1-tablespoon pepper in a shallow dish; set aside. 
9. Preheat your oven to 200°F. 
10. Pour oil to a depth of ½ inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F. 
11. Working in batches, remove three or four chicken thighs from the buttermilk mixture, and place in the flour mixture, pressing to adhere. 
12. Lift from the flour mixture, and gently shake off excess. 
13. Carefully place the chicken in hot oil, taking care not to overcrowd the skillet. 
14. Cook, adjusting heat as needed to maintain oil temperature of 350°F, and turning every 1 to 2 minutes using tongs, until a thermometer inserted in the thickest portion of thigh registers 165°F, and the breading is golden browned and very crispy, 6 to 8 minutes per batch. 
15. Remove the chicken from the skillet, and place on a wire rack set inside a rimmed baking sheet. 
16. Place in preheated oven to keep warm while repeating the frying process with the remaining chicken. 
17. Spread 1 heaping tablespoon of mayonnaise onto the cut sides of each bun. 
18. Arrange five to six pickles on each bun bottom; top with one chicken thigh, ½-cup lettuce, and a tomato slice. 
19. Cover with top bun; serve immediately. 

Recipe from Food&Wine Magazine, August 2020