Step 1: Marinate the Chicken : In a large bowl, mix buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Add chicken thighs, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and infuse flavor.

Step 2: Prepare the Coating : In another bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper. Remove chicken from marinade, letting excess drip off. Dredge chicken in the flour mixture, pressing to adhere. Dip back into the buttermilk mixture briefly, then dredge again in flour for an extra crispy coating. Set on a tray to rest for 5–10 minutes. Tip: This resting period allows the coating to “hydrate,” helping it stick better and form a craggier crust.

Step 3: Fry the Chicken : Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry chicken in batches, avoiding crowding the pan. Cook for 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

Step 4: Make the Garlic Aioli : In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir until smooth. Taste and adjust seasoning if needed. Chill until ready to use.

Step 5: Assemble the Burgers : Toast buns lightly in a skillet or toaster for extra flavor. Spread garlic aioli generously on both the top and bottom bun. Layer with lettuce, crispy chicken, tomato slices, pickles, and red onions if desired. Top with the other half of the bun. Serve hot and enjoy the crunch!