Spicy Crispy Chicken Burger

Chill. For the chicken in a large bowl beat buttermilk hot sauce and now 4 teaspoons salt until mixed tip in chicken now to the buttermilk mixture now and turn to coat evenly lid and chill for at least 2 hours or up to now overnight when ready to cook in oil rest a rack in a rimmed baking tray take out the chicken from the now buttermilk mixture allowing excess to now drip off into the bowl and rest chicken on the prepared baking tray beat eggs into the buttermilk mixture in now a baking dish or pie plate beat flour cornstarch cayenne pepper paprika black now pepper baking powder and remaining now ½ teaspoon salt until mixed working with 1 chicken thigh at a now time dredge in flour mixture turning to now thoroughly coat and pressing to adhere then now shake off excess flour mixture dip chicken back now into reserved buttermilk mixture let excess now drip back into the bowl then now dredge in the flour mixture a now second time turning and pressing to now coat evenly put back to rack and do the same again with now remaining chicken thighs let chicken rest on rack for about 15 minutes now until ready to cook in oil while that is happening tweak oven rack to middle now position and heat oven to 95°C set a clean rack in a clean rimmed baking tray and line rack with a triple now layer of paper towels rest aside tip in now oil to a large dutch oven now or pot until it measures about 5 cm deep heat oil over medium-high heat to 175°C carefully tip in 3 chicken pieces and cook in oil now flipping chicken halfway through frying until now chicken is golden brown and registers 80°C on an instant now read thermometer 8 to 12 minutes tweak heat as needed to maintain now oil temperature between 165 and 175°C move chicken to prepared paper towel lined now rack and move to oven to keep warm do the same again with the remaining chicken thighs now measure and reserved 118 ml hot frying oil for the now sauce in a large heatproof bowl mix butter cayenne brown sugar onion powder salt now paprika chile powder and black pepper stream reserved 118 ml hot frying oil hot now frying oil over mixture and beat vigorously until mixed and butter is melted now brush 80 ml butter sauce over top of chicken now reserve remaining sauce for serving now for serving even out 1 tablespoon mayonnaise evenly now on each bun bottom set chicken on bun bottoms then now top with pickles and bun tops bring to now the table with remaining hot sauce.