For the chicken brine: Dissolve the salt in the water and pour over the chicken thighs in an airtight container or large zip top bag and refrigerate for 4 to 12 hours.
For the Nashville hot sauce: Start to heat the oil in a small saucepot over medium-high heat until nice and hot, but not smoking. Pour into a heatproof container and stir in the cayenne, brown sugar, chili powder, garlic powder and paprika.
Heat a medium saucepot half full of oil or an electric deep-fryer to 325 degrees F.
Meanwhile, remove the chicken from the brine. Pat dry and sprinkle with the granulated garlic, salt and black pepper on both sides. Then dredge the chicken through the flour evenly, one piece at a time. After all the chicken is dredged, check the temperature of oil and let the chicken rest for 10 to 15 minutes.
Assuming the oil is ready, flour the chicken a second time, shake off any excess and fry until the internal temperature is 165 degrees F, 8 to 9 minutes. Remove the chicken to a wire rack and brush generously with Nashville hot sauce.
Build sandwiches starting with mayonnaise on each side of the bun, then lettuce, if desired, the spicy chicken, pickles, jalapenos and the top bun.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.