Get your ranch fried chicken ready. In a large bowl, mix together buttermilk, egg, hot sauce, ranch dressing and kosher salt and freshly cracked black pepper. Mix until well combined.

Place the chicken thighs in the mixture, ensuring they are fully coated. Cover the bowl and refrigerate until ready to fry. You can marinate in the fridge for 30 minutes and up to 1 day, but you can also fry right away.

In a separate shallow dish, combine your all-purpose flour, smoked paprika, kosher salt and black pepper. Toss to combine. Set aside until ready to fry.

Prepare your chive and iceberg slaw. In a medium sized mixing bowl, mix together your iceberg, chives, pickle juice and season to taste with kosher salt and freshly ground black pepper. Toss to combine.

When you are ready to fry, get your oil ready. In a large cast iron skillet or dutch oven, heat your neutral oil over medium-high heat until it reaches 350°F.

Remove your chicken from the fridge, and one by one, use tongs to remove from the buttermilk mixture, shaking off any excess liquid and then place in the flour mixture, pressing the flour onto the chicken to create a thick coating.

After the chicken is in the flour, I like to place the floured chicken on a separate shallow plate, and let it sit as I do the rest. Then when I go to fry, I will dredge that floured chicken one more time in the flour mixture to give it a double dredge!

Transfer the floured chicken into the hot oil and fry for about 10 to 15 minutes, until golden brown on the outside, and cooked through inside.

Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.

Assemble your sandwich! Take your toasted and buttered buns and spread ranch on the bottom bun, add a few pickles, then your fried chicken over that, finish with the slaw and place the top half of the bun over the sandwich (with more ranch on the top bun if you want, too!)