In a small saucepan combine distilled white vinegar, water, sugar, kosher salt and peppercorns. Heat just until sugar and salt dissolve, about 1–2 minutes; do not boil.

Pour the warm brine over cucumbers, add dill if using. Let cool to room temperature, then cover and refrigerate at least 1 hour (best after 4 hours or overnight).

Garlic Aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon, kosher salt and black pepper.

Whisk until smooth. If too thick, whisk in up to 1 teaspoon neutral oil to loosen. Taste and adjust salt or lemon as needed. Chill until assembly.

Crispy Chicken

Trim excess fat from chicken thighs. Pat thighs dry with paper towels.

Place thighs in a shallow dish or zip-top bag and pour buttermilk and hot sauce over them, ensuring they are fully coated. Refrigerate and marinate for 1–4 hours (minimum 1 hour).

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. Pour oil into a deep, heavy-bottomed pot to a depth of about 4–5 cm (or use a heavy skillet). Heat oil over medium-high to 175°C (350°F). Use a thermometer for accuracy.

While oil heats, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt and black pepper in a wide bowl or shallow dish and mix well.

Remove each thigh from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. For extra-crisp, double-dredge: dip back into a little buttermilk then re-coat in flour.

Carefully place thighs into hot oil, skin-side down first, not overcrowding the pot (cook in batches if needed). Fry at 175°C (350°F) until golden brown and an instant-read thermometer inserted into thickest part reads 74°C (165°F), about 10–14 minutes depending on size.

Transfer cooked thighs to a wire rack set over a baking sheet and rest 5 minutes. Season lightly with a pinch of salt while hot.

Assembly & Buns

Split brioche buns and spread the cut sides with a thin layer of softened butter.

Toast buns, buttered side down, in a skillet over medium heat until golden, about 1–2 minutes per side. Remove and keep warm.

To assemble: spread 1–2 tablespoons garlic aioli on the bottom bun, add a handful of lettuce, place one crispy chicken thigh on top, add 3–4 slices of house-made pickles, and finish with another dollop of aioli on the top bun. Serve immediately.

Optional: serve with fries or a simple slaw.