Our goal was to make the ultimate fried chicken sandwich and if we didn't do it then we came pretty darn close. The chicken thighs are marinated in pickle juice and a touch of soy, and then dipped in buttermilk and coated in a seasoned flour mixture in the Southern way. Before the crispy, crunchy chicken goes on the bun it's drizzled with a spiced honey. The sandwich is then dressed with pickles and a slaw made with local green cabbage and more pickles. The sauce is a buttermilk ranch dip we make in house. Placed on a soft Brioche bun but also ask your server for GF option!