Ingredients

• 6 boneless chicken thighs
• 6 french bread rolls
• Dill pickles

Brine:

• 1 cup dill pickle juice
• 1 tablespoon Louisiana hot sauce
• 1/2 cup water
• 1/4 cup kosher salt
• 2 tablespoons sugar

Frying:

• 2 eggs
• 3 cups buttermilk
• 1 tablespoon Louisiana hot sauce
• 2 cups flour
• 2 teaspoons kosher salt
• 1 teaspoon cayenne pepper
• High heat frying oil

Frying:

• 1/2 cup butter, melted
• 1 tablespoons cayenne
• 1 tablespoon brown sugar
• 1 teaspoon file powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• salt and pepper

Directions

1. In a large bowl whisk together brine ingredients until the sugar is dissolved. Add chicken and toss to coat; cover and chill at least 4 hours or overnight.
2. Prepare the glaze in a small bowl, stirring melted butter and seasonings to form a wet paste. Set aside.
3. When you are ready to fry the chicken, drain, rinse, and pat dry with paper towels.
4. In a large shallow dish, mix together flour, salt, and pepper.
5. In a separate bowl, beat eggs, then whisk in buttermilk, and hot sauce.
6. Dredge chicken in milk mixture, then in seasoned flour, alternating in each twice. Heat oil in a large, deep-sided pan to 375°F.
7. Fry until golden brown on both sides then brush with glaze while still hot.
8. Serve on French bread rolls with sliced pickles.