In a large bowl, combine dill pickles, buttermilk, and boneless chicken thighs. Ensure the chicken is fully submerged. Cover and refrigerate for at least 4 hours or overnight for the best flavor.

Preparing the Coating

In a large shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Coating the Chicken

Remove the chicken from the brine and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring it's well coated. Shake off any excess flour.

Frying the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces in batches, making sure not to overcrowd the pan. Fry for 6-8 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 75°C (165°F).

Draining the Chicken

Once cooked, transfer the chicken to a wire rack or plate lined with paper towels to drain excess oil. Repeat with remaining chicken.