How to make it
Add the chicken thighs, buttermilk, Lee Kum Kee Sriracha Chili Sauce and salt to a large freezer bag. Mix and then place in the fridge to marinate for 4 hours.
Heat the canola oil in a dutch oven to 350°F.
In a large bowl, mix the flour, salt, pepper, garlic powder and smoked paprika.
Take the chicken out and place into the flour mixture until well coated. Do this for all the chicken and then fry two pieces at a time for 4 minutes per side. Then place on paper towels to let cool.
Assemble sandwiches by adding fried chicken, lettuce, pickles, and then top with Lee Kum Kee Sriracha Mayo.