1 cup flour
1 tbsp baking powder
Buttermilk (enough to coat your chicken)
Active Time: 30 minutes
Full Time: 1½ hrs
Pour pickle brine over chicken thighs to cover. Marinade for at least 1 hour, or overnight in the fridge.
Pat chicken dry and dredge in buttermilk.
In a bowl, mix flour, baking powder, salt, and pepper. Transfer chicken thighs and thoroughly coat.
Fill a deep pot with 1-2 inches of Sizzle. Heat to 375 F.
Add chicken, turning periodically, maintaining an oil temp of 330 F until you reach an internal temperature of 165 F in the chicken.
Transfer to a cooling rack and lightly salt.