This sandwich centers on chicken thighs brined in buttermilk and pickle juice, served on a brioche bun with buttermilk ranch, shredded lettuce, and house-made hoppy pickles. The kitchen’s version leans into a crisp exterior and a richer, juicier bite than a standard breast sandwich, with the pickle-brine adding extra tang. It comes with fries, and the option to add buffalo sauce or swap in grilled chicken makes it easy to tailor the heat and texture. The overall draw is a pub-style sandwich built with a clearly scratch-made approach rather than a generic fried-chicken template.