Emmanuel Duverneau

In a large bowl, add chicken thighs and mix with 1 Tbsp onion powder, 1 Tbsp garlic powder, 1 Tbsp Lawry’s seasoning salt, and 1 Tbsp pepper. Cover with 2 cups buttermilk, 1/4 cup hot sauce, and 1/4 cup pickle juice and let marinate for at least 4 hours. 

For the flour mixture, combine 2 cups flour, 1 Tbsp onion powder, 1 Tbsp garlic powder, 1 Tbsp Lawry’s seasoning salt, and 1 Tbsp pepper. 

Dip the chicken into the flour mixture and coat both sides. Then place it back in the buttermilk mixture and once more in the flour mixture. Lay chicken on a rack for 5-10 minutes so the flour mixture sticks to the chicken. 

In a deep pan add canola oil and heat until 350°. Add chicken and cook 10-13 minutes until it's a nice golden brown color. Toast the brioche buns. Add chipotle sauce to both buns. Layer ingredients starting with pickles, diced yellow onions, lettuce, sliced tomatoes, and finally the cooked chicken. Enjoy!