Brine the chicken. Place chicken thighs in a bowl with pickle juice, buttermilk, and hot sauce. Cover and refrigerate for at least 30 minutes (up to overnight for best results).

Make the hot honey. In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, cayenne pepper, and red pepper flakes. Stir and simmer for 5 minutes. Remove from heat and set aside.

Prepare the coleslaw. In a medium bowl, toss shredded cabbage and carrots with mayonnaise, apple cider vinegar, sugar, AP Seasoning, salt, and pepper. Refrigerate until ready to serve.

Set up your dredging station. In a shallow bowl or baking dish, combine AP Seasoned Flour, smoked paprika, garlic powder, onion powder, and cayenne pepper. Whisk together until evenly blended.

Dredge the chicken. Remove chicken from the brine and let excess drip off. Press each piece firmly into the seasoned flour mixture, making sure to coat all sides completely. Shake off excess flour.

Fry the chicken. Heat oil to 350°F (175°C) in a deep skillet or Dutch oven. Fry chicken for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.

Toast the buns. While the chicken rests for 2-3 minutes, slice brioche buns in half and toast them in a dry skillet or under the broiler until golden.

Drizzle the hot honey. Place fried chicken on the bottom bun and generously drizzle with homemade hot honey.

Layer the toppings. Add a heap of Southern coleslaw and a few dill pickle chips on top of the chicken.

Serve immediately. Place the top bun on and serve the sandwiches right away while the chicken is hot and crispy.