# Ingredient list:
→ 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 (use gluten-free flour for GF option)
05 - 2 tablespoons cayenne pepper (reduce for milder heat)
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 (use gluten-free buns for GF option)
14 - Dill pickle slices
# Step-by-step guide:
01 - Place chicken thighs in a bowl, season lightly with salt and pepper, and cover with buttermilk. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness.
02 - In a shallow dish, whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper until thoroughly 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 about 1 inch of vegetable oil into a heavy skillet and heat over medium-high heat until temperature reaches 350°F.
05 - Fry chicken in batches, cooking 4–5 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to wire rack or paper towels to drain excess oil.
06 - Combine mayonnaise and dill pickle juice in a small bowl, whisking until smooth and fully incorporated.
07 - Lightly toast slider buns for added texture and to prevent sogginess.
08 - Place fried chicken thigh on bottom bun, add dill pickle slices, drizzle with dill pickle aioli, and crown with top bun. Serve immediately while hot.
