6 Turano Brioche Rolls
¾ tsp. cayenne
1¼ cups buttermilk
⅓ cup pickle juice, plus 16 dill pickle slices
2 tbsp. hot sauce
Salt
Pepper
4 boneless, skinless chicken thighs
Vegetable oil, for frying
1 cup vegetable shortening
2 cups self-rising flour
1½ tsp. paprika
1 tsp. dry mustard powder
¼ tsp. pepper, plus more to taste
½ tbsp. Worcestershire sauce
½ tbsp. soy sauce
1½ cup cheddar cheese, shredded or sliced

Combine the pickle juice, 1 tablespoon of hot sauce and about ½ tsp of salt in a large, resealable plastic bag. Add the chicken thighs, seal the bag and shake evenly to disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove from the bag and pat dry.

Fill a large, wide Dutch oven or pot with about 2 ½ inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350°F over medium heat. Line a large baking sheet with a paper towel(s) and set aside.

Whisk together the flour, paprika, cayenne, ½ a teaspoon of salt, and ½ a pinch of pepper in a large bowl. Pour in ¼ cup of buttermilk and use your fingers to work it in, making the flour shaggy.

Whisk the remaining cup of buttermilk and 1 tablespoon of hot sauce together in another large bowl.

Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch.
Once the oil is at 350°F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300°F. When the temperature reaches 300°F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300°F.

Fry until the chicken is a deep golden brown with an internal temperature of about 170°F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you're working in batches, dredge the remaining chicken and increase the heat to 350°F again and repeat the process.

Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot and enjoy!