In a bowl, mix buttermilk, salt, black pepper, and paprika. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare Chamomile Mayo

In a small bowl, combine mayonnaise, dried chamomile flowers, and hot sauce. Mix well and set aside.

Dredge the Chicken

Remove chicken from buttermilk brine, allowing excess to drip off. Dredge in all-purpose flour, ensuring an even coat. Shake off excess flour.

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the dredged chicken thighs. Fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.

Assemble the Sandwich

On the bottom half of each burger bun, spread a generous amount of chamomile mayo. Place a fried chicken thigh, add pickles and lettuce, and top with the other half of the bun.