If you're craving something spicy, look no further! This hot chicken sandwich is sure to light your fire. It's all in the glaze!

Preparation

Combine vinegar, water, salt and sugar in a bowl, and whisk until both the salt and sugar are dissolved.

Remove the bone from each chicken thigh, leaving the skin intact, and place into a seperate bowl. Pour vinegar solution over the chicken thighs.

In another bowl, combine the remaining dry ingredients and mix.

Toss each piece of chicken in the flour mixture until coated, then dip into the vinegar solution again, and then back in the flour mixture. Transfer each piece to a tray.

In a Dutch oven or large cast-iron pan, add oil to a depth of at least 2 inches, then heat to 315°F. Add the dredged chicken to the oil and fry to internal temperature of 165°F, about 10–12 minutes.

For the glaze, combine cayenne, chili powder, paprika, brown sugar and salt in a work bowl. Add about ½–¾ cup of the oil used to fry the chicken to the spice mix and whisk to combine.

Dip fried chicken in the spice oil mixure until fully coated, then drain on a rack. Add more oil as needed if the mixture becomes too thick. 

Toast Kaiser rolls, then spread mayonnaise on each half. Place 4–5 pickle chips on the bottom bun, then add the chicken and top bun.