In a bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken thighs and marinate for at least 1 hour or overnight in the refrigerator.

Prepare the Dredge

In a shallow dish, mix the flour with a pinch of salt and black pepper.

Fry the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess buttermilk drip off, then dredge in the flour mixture. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

Assemble the Sandwich

Place the fried chicken on a burger bun, top with coleslaw and dill pickles, and cover with the top bun.

Coleslaw

Mix Coleslaw Ingredients

In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Stir until well combined and refrigerate until ready to use.

Kennebec French Fries

Fry the Potatoes

In a large pot, heat the vegetable oil to 350°F (175°C). Carefully add the Kennebec fries in batches, frying until golden brown and crispy, about 4-5 minutes. Remove from oil and drain on paper towels. Season with salt while hot.