Combine the buttermilk and pickle brine in a gallon Ziploc bag or large bowl. Add the chicken thighs and marinate for 5 to 8 hours. Bring chicken thighs to room temperature for 1-2 hours before frying.

Combine flour, salt, pepper, onion powder, garlic powder, paprika, and cayenne pepper in a shallow bowl and mix well.

Remove chicken from the buttermilk marinade and discard buttermilk. In batches, place marinated chicken thighs in flour mixture. Covering chicken pieces with flour mixture and pressing to adhere. Place coated thighs on a wire rack. Continue until all thighs are evenly coated with the flour mixture.

Pour oil to a depth of 2 inches in a deep skillet or Dutch oven and heat to 350 degrees.

Working in batches fry chicken until golden and crispy, approximately 10 to 12 minutes per batch. Be sure to turn chicken pieces and cook evenly on both sides.

Remove chicken from cooking oil and place on a wire rack over a sheet of aluminum foil.

Chicken may be kept warm in a 200-degree oven.

I like to make my pickle dipping sauce (found on my air fryer pickle recipe) to air with these and enjoy them as is or place on a brioche bun with sauce and some sliced pickles. I swear it’s better than chic fil a!