In a bowl, combine buttermilk, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Add chicken thighs and marinate for at least 30 minutes.

In another bowl, mix flour with a pinch of salt. Remove chicken from marinade and dredge in flour, coating evenly.

Heat vegetable oil in a large skillet over medium-high heat.

Once hot, carefully add the chicken thighs and fry for about 5-7 minutes on each side, or until golden brown and fully cooked.

In a large bowl, mix together shredded cabbage, sliced pickles, mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.

Set the slaw aside to allow the flavors to meld while the chicken cooks.

Once the chicken is cooked, remove it from the skillet and drain on paper towels.

On each brioche bun, place a piece of fried chicken, top with pickle slaw, and drizzle with hot sauce.

Cover with the top half of the bun and serve immediately.