• 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.
• In a clean bowl, add all of the flour seasoning and mix it. Set aside.
• Add the ranch ingredients to a bowl, mix well and place in the fridge.
• 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.
• Heat a large high-rimmed pan or pot with enough oil to fill it halfway at 180.c-350.f.
• 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.
• Add the cooked chicken to a large mixing bowl and pour over the hot honey sauce; mix well to coat.
• 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.

Pickle Method

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