In a large bowl, combine buttermilk and hot sauce. Add chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

Prepare the Breading

In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.

Heat the Oil

In a large frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Bread the Chicken

Remove chicken from the marinade, shaking off excess. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

Fry the Chicken

Carefully place chicken thighs in the hot oil, frying in batches if necessary to avoid overcrowding. Cook for 6-8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Assemble the Sandwich

On the bottom half of each burger bun, spread buttermilk ranch dressing. Place a piece of fried chicken on top, drizzle with hot honey, and add shredded iceberg lettuce and house pickles. Top with the other half of the bun.

Serve

Serve the sandwiches immediately while hot and crispy.