add the chicken thighs and 1/2 cup pickle brine to a resealable bag and refrigerate for at least 1 hour or up to 24 hours. turning the bag occasionally to marinate evenly
make the pickle mayonnaise while the chicken is marinating and set aside. Finely chop the pickle coins and the capers. In a medium both together and the mayo. Season with salt and pepper and set aside
when you are ready to fry, heat 2 inches of the oil to 325' F in a large dutch oven or heavy bottom skillet you can fry in. In a couple of shallow dishes pour the buttermilk into one. the other with flour, corn starch and the onion powder season the flour mixture with salt and pepper.
remove the chicken from the brine one at a time. place in the buttermilk, allow the excess to drip off and then into the flour, repeat with all pieces. making sure to coat each piece, remove excess and place on a plate.
working in batches as needed. add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until the crust is deep golden brown and the chicken is cooked through; inner temp should be 165'F. transfer to a paper-lined plate or onto a cooling rack over a rimmed cookie sheet to cool. season with salt and pepper.
butter and grill your bread of choice.
Make the coleslaw by tossing the cabbage with half the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayo on the bottom of each bun; top with a piece of fried chicken, coleslaw and red onion. Hot sauce if using.