1. In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
2. In another bowl, mix the flour, cayenne pepper, garlic powder, onion powder, paprika, salt, and pepper. Set aside.
3. Heat vegetable oil in a deep pan or skillet over medium-high heat. The oil should be about 350°F for optimal frying.
4. Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, coating thoroughly.
5. Carefully place the chicken in the hot oil, frying in batches if necessary. Cook each side for about 5-6 minutes until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
6. In a small saucepan, warm the honey and hot sauce together over low heat until combined. Brush this hot honey over the fried chicken.
7. For the pickle slaw, whisk together mayonnaise, apple cider vinegar, and sugar in a bowl. Add the shredded cabbage and sliced pickles, tossing to coat.
8. Assemble the sandwich by placing a piece of fried chicken on the bottom half of each brioche bun, topping with pickle slaw, and closing with the bun top.

I remember my first attempt at frying chicken — the sizzle of the oil was both intimidating and exhilarating. Don’t worry if it takes a few tries to get it perfect; every step in the kitchen is a learning experience!