Marinate the chicken: In a bowl, whisk buttermilk with paprika, salt, onion powder, garlic powder, white pepper, and cayenne. Submerge chicken thighs and refrigerate for at least 30 minutes—or up to 4 hours for extra tenderness. Note: the acid and enzymes in buttermilk help tenderize the meat and add tang.

Prep the breading: In a shallow dish or bowl, mix together flour, paprika, baking powder, oregano, salt, onion powder, garlic powder, cayenne, and black pepper.

Bread the chicken: Remove a thigh from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mix, pressing to adhere. Place on a tray; let rest 10 minutes so the coating sets—this helps it stay on during frying.

Heat the oil: In a heavy-bottomed pot or deep fryer, heat vegetable oil to 175 °C (350 °F). Use a thermometer for accuracy; overheating or underheating will affect crispiness.

Fry the chicken: Carefully lower 1–2 pieces into the oil (don’t overcrowd). Fry for about 5–7 minutes until golden brown and internal temperature reaches 74 °C (165 °F). Remove with a slotted spoon or spider, drain on a wire rack or paper towels.

Make the mayo: In a small bowl, whisk mayo, honey, pickle juice, and sriracha until smooth. Taste and adjust heat or sweetness to preference.

Assemble the sandwich: Spread honey sriracha mayo on both bun halves. Layer shredded lettuce and pickles onto the bottom bun. Add a fried chicken thigh, top with the other bun half.

Serve immediately: Enjoy while hot and crisp. For serving, accompany with fries, slaw, or your favorite chips.