Buttermilk Brine

In a large mixing bowl, stir together all the brine ingredients. Put the chicken thighs into the buttermilk brine and allow to soak for 30 minutes, or up to 24 hours.

Chipotle Aioli

Mince garlic with a chef knife. Sprinkle a pinch of coarse kosher salt or another coarse salt over the minced garlic, then take the side of your knife and carefully press down, smash, and 'smear' the garlic across the cutting board. You can also use a garlic press instead of mincing.

In a clean metal, glass, or ceramic bowl, drop in egg yolks and garlic. Whisk well for about one minute, to ensure the thickening agents in the yolk are activated.

Put olive oil in a small bowl, and use a spoon (or a tablespoon measuring spoon) to allow a couple of drops to fall into the egg yolks, then whisk in well. Add another few drops and whisk in well again. Continue for about 1 tablespoon (15g) of olive oil, and you will notice the aioli begin to come together, become paler, and thicken up enough for the aioli to ribbon (if you lift the whisk, it will fall over itself and take time to level together).

Once the aioli is becoming thick and pale (about the same viscosity of hollandaise sauce) you can whisk in more oil at a time. I do not suggest more than ½ teaspoon to 1 teaspoon (3g-5g) at a time, as you can overwhelm the aioli and it can break.

Continue adding the oil, and it will become thicker and thicker. If it becomes too thick (it will kind of look like an oily frosting) splash in a bit of lemon juice and whisk it in. Continue whisking in oil until all the oil is incorporated.

Add in Dijon mustard, chipotle, and smoked paprika. Remember, if you don't want a little spicy kick, remove the chipotle pepper.

Give the aioli a taste, and season with lemon juice, salt, and pepper to taste.

Fry and Serve

When ready to fry, in a separate large bowl whisk together your flour, cornstarch, baking powder, pepper, granulated garlic and onion, smoked paprika, cayenne, and oregano. Take two or three tablespoons of the buttermilk brine into the flour and toss the brine and flour together with a fork to create some chunky clumps of flour. This will help create better crag on your fried chicken.

Dredge your chicken thighs through the seasoned flour mix, covering each side well in the flour. Set on a clean plate until all chicken is coated in flour. Re-dredge by dipping back in the buttermilk brine, shaking off the excess, then coat the chicken in the flour once again and allow to rest on a plate, repeating until all the chicken is re-dredged. Let the chicken thighs rest on the plate for ten minutes as your oil is heating up to temperature.

In a large heavy bottom pot or Dutch oven, heat 5-6 cups of vegetable oil to 325 degrees F (160 degrees C). Have a wire rack sitting on a paper towel-lined baking sheet prepped and ready for the chicken.

Once the oil is up to temperature, add two chicken thighs to the oil and allow it to fry for 7-8 minutes, until golden brown and cooked through. If using a meat thermometer, you're looking for the temperature to be 165 degrees F (74 degrees C). Place fried chicken on the wire rack to drain the excess oil and cool. Repeat with remaining chicken thighs.

To melt cheese onto the chicken, if using, top chicken with sliced cheese and place on a baking sheet. Put into the oven on low broil to melt the cheese. Keep an eye on it, melting won't take more than a minute or two.

Assemble sandwiches with preferred toppings and chipotle aioli smeared on both buns, top and bottom. Serve hot.