Begin by soaking the chicken thighs in buttermilk for at least 2 hours, or preferably overnight in the fridge.

While the chicken marinates, mix together all-purpose flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and pepper in a large bowl.

After marination, remove each chicken thigh from the buttermilk and dredge in your prepared flour mixture, pressing gently to ensure an even coating.

In a deep frying pan, pour enough oil to cover the chicken thighs, generally about 1-2 inches deep, and heat over medium-high heat.

Carefully place the coated chicken thighs into the hot oil, frying for 5-7 minutes on each side, or until golden brown.

While the chicken cools, prepare the dill pickle aioli by mixing mayonnaise with dill pickle juice in a small bowl.

To assemble, place a fried chicken thigh on the bottom half of each slider bun, layer dill pickle slices on top, add aioli, and cap with the bun.