Step 1: Prepare the Chicken Brine. In a large bowl or a resealable freezer bag, combine the buttermilk, 2 tbsp hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt. Mix well until everything is incorporated.
Step 2: Marinate the Chicken. Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 3-4 hours, or ideally overnight, for maximum tenderness and flavor. This is crucial for The Biggest Fried Chicken Burger Ever is a Must-Try! juiciness.
Step 3: Prepare the Dredging Stations. In one shallow dish, whisk together the flour, cornstarch, seasoning blend, and baking powder. In a second shallow dish, whisk the beaten eggs with the 1/4 cup milk to create an egg wash.
Step 4: Dredge the Chicken. Remove one chicken thigh from the buttermilk marinade, allowing excess to drip off. First, dredge it thoroughly in the seasoned flour mixture, ensuring it's completely coated. Shake off any excess. Next, dip it into the egg wash, letting any extra drip away. Finally, return it to the seasoned flour for a second, generous coating. Press the flour firmly onto the chicken to create a thick, craggy crust. Repeat for all chicken thighs. Place the dredged chicken on a wire rack set over a baking sheet and let it rest for 10-15 minutes while you heat the oil. This helps the coating adhere and contributes to the crispiness of The Biggest Fried Chicken Burger Ever is a Must-Try!.
Step 5: Prepare the Secret Sauce. In a small bowl, combine mayonnaise, ketchup, relish, Dijon mustard, and a pinch of smoked paprika. Mix well and refrigerate until ready to use.
Step 6: Heat the Oil. Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven, enough to submerge the chicken (about 3-4 inches deep). Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature; maintaining it is key to a perfect The Biggest Fried Chicken Burger Ever is a Must-Try!.
Step 7: Fry the Chicken. Carefully lower 1-2 chicken thighs into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until deep golden brown and cooked through (internal temperature reaches 165°F / 74°C). The cooking time might vary depending on the thickness of your thighs. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This helps keep it crispy. Repeat with remaining chicken.
Step 8: Assemble The Biggest Fried Chicken Burger Ever is a Must-Try!. Lightly toast the brioche buns. Spread a generous amount of the secret sauce on both the top and bottom halves of each bun. On the bottom bun, layer shredded lettuce, then place a crispy fried chicken thigh. Top with plenty of dill pickle slices. Finally, place the top bun and serve immediately. Prepare for an epic meal!