In a large bowl, whisk together buttermilk, pickle juice and Sriracha. Combine the chicken thighs with the mixture and place in a Ziplock bag for 4 hours or overnight.
Once marinated, light the KUDU
Move your KUDU Cast Iron Pan to medium heat
In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, and salt and pepper to taste.
Remove the chicken from the buttermilk mixture and allow the excess to drip off.
Dip the marinated chicken into the flour mixture, then back into the buttermilk mixture, and into the flour mixture again, pressing to coat fully. Repeat until all the chicken is done.
In the KUDU Cast Iron Pan heat the 8 cups of vegetable oil.
Add the chicken and fry both sides until golden brown, about 4-5 minutes per side, turning the chicken for an even cook. Repeat for every chicken thigh.
Place the cooked chicken thighs on your grill grate, not over direct heat, but just enough to keep them warm.
In a small bowl, mix in the mayonnaise and hot sauce for a kick.
For serving, smear your hot mayo sauce on the buns, top with a golden-brown chicken thigh, coleslaw, and sliced pickles for the final touch.