1Tbsp.kosher salt plus more for sprinkling over fried chicken thighs
1tsp.Fresh ground pepper
Olive oil for frying
Combine the buttermilk and pickle brine in a gallon Ziploc bag. Add boneless skinless chicken thighs and marinate for 5 to 8 hours. Bring chicken thighs to room temperature for 1-2 hours before step 3.
Combine flour, salt, pepper, onion powder, garlic powder, paprika, and cayenne pepper in a shallow bowl and mix well.
Remove chicken from the buttermilk marinade and discard buttermilk. In batches, place marinated chicken thighs in flour mixture. Covering chicken pieces with flour mixture and pressing to adhere. Place coated thighs on a wire rack over aluminum foil. Continue until all thighs are evenly coated with the flour mixture.
Pour oil to a depth of 2 inches in a deep skillet or Dutch oven and heat to 350 degrees.
Working in batches fry chicken until golden and crispy, approximately 8to 8 minutes per batch. Be sure to turn chicken pieces and cook evenly on both sides.
Remove chicken from cooking oil and place on a wire rack over a sheet of aluminum foil.