Place the chicken thighs into a large resealable bag along with the buttermilk and pickle brine. Seal and massage the bag with your hands to throughly mix. Place in the fridge for at least 2 hours up to 12.
When ready to fry, add the flour, baking powder, salt, garlic powder, black pepper and cayenne to a large resealable bag. Shake up.
Fill a 12-inch cast iron skillet halfway up with the canola oil. On medium heat, bring it to 350F.
When the oil is ready take 1 thigh from the buttermilk mixture and add it to the flour bag. Shake to coat, remove and place in the oil. Continue with remaining thighs, working in batches if needed so as to not overcrowd the skillet. Cook 3-5 minutes per side until golden brown, crispy and the internal temp is 165F.
Remove to a baking sheet lined with a cooling rack.
To assemble, slather mayo on the top and bottom inside of the bun. Add a few sliced pickles followed by the fried chicken and shredded lettuce.
Recipe Courtesy of Megan Mitchell