Trim excess fat from the chicken thighs and cut each thigh into 3–4 strips about 3 inches long so they fit in tortillas. Place the strips in a bowl and pour the buttermilk and optional hot sauce over them. Stir to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).

Make the dredge

In a shallow bowl combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly so there are no lumps.

Coat and fry

Remove chicken from the buttermilk, letting excess drip off, then dredge each strip in the flour mixture, pressing to adhere. Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F (or a test: a pinch of flour sizzles immediately). Fry chicken in batches so pieces don't touch, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining pieces.

For the mayo topping & pickles

Make the mayo sauce

In a small bowl whisk together mayonnaise, lemon juice, minced garlic, and 1 teaspoon of pickle brine. Taste and adjust with more brine, lemon, or salt if desired. This should be tangy and slightly bright to contrast the fried chicken.

Prepare pickles

Slice the McClure's pickles into thin rounds or small strips. Reserve a few slices for garnish.

For assembly & garnish

Warm the tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes until pliable.

Build the tacos: place 1–2 pieces of fried chicken on each tortilla, drizzle about 1 tablespoon of the mayo sauce over the chicken, top with 1–2 tablespoons of sliced McClure's pickles, sprinkle with sliced scallions, chopped cilantro and parsley. Finish with a squeeze of lime and a pinch of salt and pepper if desired.

Serve immediately while the chicken is hot and the tortillas are warm.