• Season chicken thighs with salt and pepper. Let sit while preparing the brine and dredge.
• In a mixing bowl whisk together buttermilk, eggs, and hot sauce.
• Combine dredge ingredients in a different mixing bowl.

Frying the Chicken

• Place a wire rack over a baking sheet.
• Dip the chicken into the flour mixture, then into the brine, then back into the flour mixture, shaking off any excess.
• Fill a heavy-bottomed or cast-iron pot with enough vegetable oil to come up about 1 ½ inches. Heat to 350 degrees.
• Fry, turning every minute, until golden brown and the chicken reaches an internal temperature of 160 - 165 degrees. About 6 or 7 minutes. Place on a clean wire rack. Brush with hot honey.
• Lightly toast 4 gluten-free hamburger buns.
• Place slaw on the bottom bun. Top with chicken, then homemade pickles, and finally, top bun.