Marinate Chicken: Begin by coating the chicken thighs in buttermilk and letting them marinate for at least 2 hours; overnight is even better for flavor and tenderness.

Prepare Flour Mixture: In a large mixing bowl, whisk together the all-purpose flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and pepper—this will be your crispy coating.

Coat Chicken: Remove the marinated chicken from the buttermilk and gently coat each piece in the prepared flour mixture. Make sure to shake off any excess flour for an even crust.

Fry Chicken: Heat about 2 inches of oil in a frying pan over medium-high heat. Fry the chicken pieces for 5-7 minutes on each side, or until they are golden brown and have reached an internal temperature of 165°F. For extra crunch, consider double frying!

Make Aioli: In a small bowl, mix the mayonnaise and dill pickle juice together until you achieve a smooth consistency.

Assemble Sliders: Place a piece of fried chicken on each slider bun, add sliced dill pickles, and finish with a generous dollop of the dill pickle aioli. Serve additional aioli on the side for dipping!