1-Pound each of the 4 chicken thighs (about 150g each) individually between cling film to an even thickness without breaking them.

2-Marinate the chicken in a mixture of 1 cup buttermilk, 1 tsp paprika, 1 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp white pepper, and 1/2 tsp cayenne pepper for a minimum of 4 hours or overnight. Bring the marinated chicken to room temperature 30 minutes before frying.

3-Prepare the breading by combining 1 3/4 cups plain/all-purpose flour, 2 tsp paprika, 1 tsp baking powder, 1 tsp salt, 1 tsp oregano, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/4 tsp black pepper. Dredge each chicken thigh thoroughly in this mixture, pressing the flour into all crevices for a crunchy crust.

4-Heat vegetable oil to 180°C/356°F and fry one chicken thigh at a time for 3-4 minutes per side until golden brown and the internal temperature reaches 75°C/165°F, maintaining the oil temperature around 165°C/300°F during frying. Fry in batches to avoid overcrowding, then rest the chicken on a wire rack lined with paper towels.

5-Prepare the honey sriracha mayo by mixing 1/2 cup mayonnaise, 1 tbsp honey, 1 tbsp pickle juice, and 1 tbsp sriracha.

6-Toast the 4 burger buns in a hot, dry pan until lightly charred.

7-Assemble each sandwich with the bottom bun, a spread of the honey sriracha mayo, shredded iceberg lettuce (to preference), a fried chicken thigh, bread and butter pickles (to preference), and the top bun spread with more sauce. Serve immediately. Optional toppings include tomato, cheese, jalapeños, bacon, coleslaw, or red onion, but simplicity highlights the chicken.