Honey Sriracha Chicken Sandwich!

Wet Brine 6 boneless skinless chicken thighs 2 cups buttermilk 1 cup pickle juice 1 Tbsp paprika 1 Tbsp garlic powder 2 Tbsp sriracha 1 tsp onion powder 2 tsp mustard powder 2 tsp kosher salt 1 tsp ground black pepper Dry Drede 1 ½ cup all purpose flour ½ cup potato starch 1 Tbsp paprika 1 Tbsp garlic powder 1 tsp onion powder 2 tsp mustard powder 2 tsp kosher salt 1 tsp ground white pepper For frying 1.75 qt frying oil Honey Sriracha Sacue 3 Tbsp unsalted butter ½ cup sriracha ⅓ cup honey 1 tsp sesame oil 2 cloves garlic, grated Slaw ⅓ cup mayo 1 Tbsp apple cider vinegar 1 tsp granulated sugar 2 tsp dijon mustard Kosher salt ¼ a green cabbage, very thinly sliced ¼ a red cabbage, very thinly sliced 2 small carrots, julianne Special Sauce ½ cup mayo 2 Tbsp sriracha 1 tsp toasted sesame oil 1 tsp mirin 1 tsp soy sauce ½ lemon, juiced 1 clove garlic, grated Assembly 4 brioche buns, toasted Pickles Wet brine, in a large bowl combine, buttermilk, pickle juice, kosher salt, black pepper, garlic powder, onion powder, paprika, sriracha and mustard powder. Add your chicken, mix again to coat and set aside in the fridge for 1 hour to overnight. Sriracha sauce, In a small pot add the unsalted butter. Set over medium-low, once melted add the sriracha and honey. Once bubbling, cut the heat and add the garlic and sesame oil. Mix well and set aside. Slaw, in a large bowl add, mayo, apple cider vinegar, kosher salt, granulated sugar and dijon. Mix well then add the cabbage and carrots. Mix again and set in the fridge. Dry dredge, in a large bowl add, all purpose flour, potato starch, kosher salt, white pepper, garlic powder, onion powder, paprika, cayenne and mustard powder. Whisk to combine. Coat the chicken, remove the chicken from the fridge. Coat the chicken in the dry dredge with no bald spots. Place your coated chicken on a wire rack and set aside. Add your frying oil to a medium pot, set over medium heat and bring up to 350°F. Once your oil is up to temp, fry your chicken 2 thighs at a time for about 6 minutes, until fully cooked and golden brown. Remove to a wire rack and repeat with all your chicken. Dip your chicken in your sriracha sauce. For the Special sauce, in a small bowl mix together all of the ingredients. Toast your buns however possible. Assembly, button bun, special sauce, pickles, chicken, optionally sprinkle some sesame seeds over your chicken. then slaw and the sauced top bun. Enjoy!