SANDWICH:
• 4 Turano Brioche Buns
• 1 cup buttermilk
• 3 Tbsp. hot sauce
• 4 boneless skinless chicken thighs
• Vegetable oil, for frying
• ½ cup flour
• ½ cup corn starch
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. cayenne pepper
• ½ tsp. black pepper
• Bread and butter pickles
• Mayo
NASHVILLE SAUCE:
• ½ cup clarified butter
• 3 Tbsp. cayenne pepper
• 1 Tbsp. paprika
• 2 Tbsp. dark brown sugar
• 1 tsp. garlic powder
• ½ tsp. salt

① In a medium bowl, mix together buttermilk and hot sauce. Add chicken thighs, cover and chill for 2 hours.
② For Nashville hot sauce, heat clarified butter in a small pan then add cayenne pepper, paprika, brown sugar, garlic powder and salt. Stir, set aside and keep warm.
③ Fill a pot with vegetable oil, enough for chicken to slightly float in the oil, and heat to 375˚.
④ Mix together flour, corn starch, garlic powder, salt, cayenne pepper and black pepper. Dredge marinated chicken in flour mixture, shake off excess and fry until chicken is golden brown and fully cooked.
⑤ Brush Nashville hot sauce over crispy chicken and place in brioche bun. Top with mayo, pickles and enjoy!