For the honey chipotle sauce:

1. Place all ingredients into a food processor or blender and pulse to thoroughly combine. Be sure to check and make sure the chipotle peppers have all been blended. Then transfer the sauce into an airtight container and keep on the counter until ready to use.

For the cajun lemon dill aioli slaw:

1. In a large bowl, combine all ingredients together. Use your hands (fitted with disposable gloves, if desired) or tongs to toss the mixture together until well combined and the slaw is coated. Taste the slaw and add more cajun seasoning, if desired. Then cover the bowl with a lid/plastic wrap and place in the fridge until ready to use.

For the fried chicken:

1. Pat the chicken dry with paper towels. Then season the chicken with 1 teaspoon each of kosher salt and garlic powder, then 1/2 teaspoon each of ground white pepper, onion powder and smoked paprika.
2. Place the chicken inside of a large bowl and cover with the buttermilk and pickle juice, if using. Toss everything together to combine, making sure all chicken is fully coated, and then cover the bowl with a lid/plastic wrap. Transfer the bowl to the refrigerator to marinate for at least 3 hours, or overnight for best results.
3. In a shallow pie plate, combine the flour and remaining 1/2 teaspoon each of kosher salt, garlic powder, ground white pepper, onion powder, and smoked paprika. Whisk the mixture together to thoroughly combine- then set the seasoned flour aside.
4. Meanwhile, heat the oil over medium-high heat in a large heavy-bottomed pot or dutch oven. For optimal precision, use a deep fry thermometer to heat the oil up to 350-370°F.
5. Back to the chicken, set a baking sheet aside. Then take a piece of chicken from the buttermilk brine, shaking off any excess, and coat the chicken into the seasoned flour mixture. Be sure to generously coat the chicken, filling in all un-floured gaps and crevices. Shake off any excess and set the chicken onto the baking sheet. Repeat this process until all chicken is fully coated and covered.
6. While the oil is heating, allow the chicken to rest on the baking sheet.
7. Once the oil temperature has been reached, carefully place the chicken into the hot oil. Note: I like to add two chicken thighs in at a time to avoid overcrowding. Fry the chicken until golden brown and crispy, about 5-7 minutes or until the internal temperature of the chicken reaches at least 165°F- flipping every so often for even frying. Then place the fried chicken onto a clean baking sheet fitted with a wire rack (or paper towel-lined). Make sure the oil is back up to 350°F in between each batch of frying chicken.
8. Allow the chicken to rest for at least 10 minutes. Then use a pastry brush or utensil to coat the chicken with the honey chipotle sauce- use as little or as much as you’d like. You will likely have a little sauce leftover to which you can use for more chicken or as you desire.
9. Fried chicken sandwich assembly: Place the coated fried chicken onto the bottom of your toasted bun, and generously top with the slaw and dill pickle chips, if desired. Serve immediately and enjoy!