Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season them well with salt, pepper, chopped thyme, and minced garlic, rubbing the flavors into the flesh.
4 pieces skin-on chicken thighs
Place the seasoned chicken thighs on a baking sheet lined with parchment, skin side up. Roast for about 35 minutes until the skin is golden and crispy, and the meat is cooked through.
4 pieces skin-on chicken thighs
While the chicken roasts, prepare the crispy coating by setting up a breading station: place flour in one bowl, beaten eggs in another, and combine breadcrumbs with paprika, salt, and pepper in a third.
4 pieces skin-on chicken thighs
Once the chicken has roasted and cooled slightly, carve the meat away from the skin, then dip each piece first into the flour, then the beaten eggs, and finally coat thoroughly with the seasoned breadcrumbs.
4 pieces skin-on chicken thighs
Heat a large skillet over medium-high heat and add a thin layer of oil. Fry the breaded chicken pieces until they are crisp and golden, about 3-4 minutes per side.
4 pieces skin-on chicken thighs
Slice the toasted buns in half, then spread each side with the flavorful spiced mayonnaise to add zest and moisture.
4 pieces skin-on chicken thighs
Layer the crispy fried chicken on the bottom bun, add sliced pickles on top, then cap with the top bun.
4 pieces skin-on chicken thighs
Press gently to ensure everything holds together, then serve the sandwich warm, ideally with some extra pickles on the side.
