In a large bowl, combine your spicy pickle brine with cayenne pepper and hot sauce. Mix well and add the chicken thighs, submerging them in the brine. Cover and refrigerate for at least 1 hour.

Set up your dredging station by whisking together flour and spices in a shallow dish. After marinating, remove the chicken and let excess liquid drip off. Dredge in the flour mixture until fully coated.

Heat oil in a large skillet or Dutch oven to 350°F, about 1 inch deep for frying. Maintain this temperature throughout cooking.

Fry the chicken thighs in batches for 5-7 minutes on each side until deep golden brown and reaching an internal temperature of 165°F.

Transfer the fried chicken to a wire rack to rest for about 5 minutes.

Assemble your sandwich by placing a piece of fried chicken on the bottom half of a sliced brioche bun, topping it with pickles and your favorite sauce, then add the top half of the bun.