• 4 Turano Brioche buns
• 1 cup buttermilk
• 1/4 cup hot sauce (or buffalo sauce)
• 4 boneless skinless chicken thighs
• 1 cup corn starch
• 1 cup flour
• 1/2 tsp. paprika
• 1 tsp. cayenne pepper
• 1 tsp. garlic powder
• 1/2 tsp onion powder
• 2 tsp. salt
• Vegetable shortening, for frying
• 3 Tbsp. butter, unsalted
• Mayo
• Bread & butter pickles
• Shredded lettuce

① In a medium bowl, mix buttermilk and hot sauce and add chicken thighs. Cover and refrigerate for at least 4 hours.
② Preheat oil to 350.
③ In a large bowl, combine corn starch, flour, paprika, cayenne pepper, garlic powder, onion powder and salt. Remove thighs from buttermilk and coat in flour mixture. Shake off excess flour, dip in buttermilk again and coat in flour once more. Repeat for the remaining thighs.
④ Fry the chicken in hot oil for about 4 minutes or golden brown and fully cooked. Meanwhile, heat a skillet on medium heat. Spread butter on brioche buns and toast until golden brown.
⑤ Place shredded lettuce and mayo on bun. Top with fried chicken and bread & butter pickles and enjoy!