Directions

1. For the hot sauce, combine butter, garlic and cayenne in a small saucepan and heat for 1 minute then mix in 1/3 cup hot sauce and sugar. Keep warm.
2. Cut out the oyster from each chicken thigh.
3. Place each thigh between 2 pieces of plastic wrap, pound until an even 1/8” thick, set aside and let sit, covered at room temperature for at least 30 minutes and no more than 1 hour.
4. Preheat oven to 400 degrees.
5. Pour oil about halfway into a medium heavy pot and heat over medium-high to 380 degrees.
6. Using a medium bowl, mix buttermilk and hot sauce together, then season with salt and pepper.
7. Get a shallow dish, add 1 cup flour, season with salt and pepper and mix together.
8. Using a 2nd shallow dish, add 1 1/2 cups flour with salt and pepper and mix together. Pour in 1/3 cup buttermilk mixture and stir together until there are ragged clumps.
9. Take a chicken thigh, coat it the plain flour mixture, dip it into the buttermilk mixture, let excess drip off and then dip in the clumpy flour mixture. Be sure to press firmly to ensure the chicken is completely coated. Add more coating if wet spots are visible. Repeat for 3 remaining chicken thighs.
10. Carefully place 2 chicken thighs at a time in to heated oil and deep fry until golden brown and cooked through, keeping the oil between 360 and 380 degrees for about 3 minutes.
11. Remove and place on baking sheet fitted with a wire rack.
12. Prepare the rolls by lightly buttering both sides and placing in the oven to lightly toast.
13. Brush chicken with hot sauce, place on roll with mayonnaise, pickles and serve!