Step 1

Place the chicken thigh into a bowl, add buttermilk, franks hot sauce, salt and pepper. Mix to combine and marinate for 4 hours up to 48 hours.

Step 2

In a clean bowl, add all of the flour seasoning and mix it. Set aside.

Step 3

Add the ranch ingredients to a bowl, mix well and place in the fridge.

Step 4

Add all of the hot honey sauce ingredients in a saucepan over medium heat and whisk to combine. Once the butter has melted, remove from the stovetop.

Step 5

Heat a large high-rimmed pan or pot with enough oil to fill it halfway at 180.c-350.f.

Step 6

Add the chicken from the buttermilk to the seasoned flour and dredge well, shaking off excess. You can double-coat if preferred. Once coated, fry in the hot oil for 10-12 minutes or until golden, crispy, and cooked through. Repeat with the remaining batches.

Step 7

Add the cooked chicken to a large mixing bowl and pour over the hot honey sauce; mix well to coat.

Step 8

Toast buns to your liking. Spread the buns with ranch sauce on both top and bottom. Place in the crispy chicken, top with pickles and top bun. Dig in.

Step 9

Place all the brine ingredients into a saucepan and bring to a boil. Turn off the heat.

Step 10

Add the cucumber, garlic, and dill to a clean mason jar. Pour over the brine, cover with a lid and store in the fridge for several weeks. Dig in.