Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag. Seal the bag, and marinate in the refrigerator for at least 4 hours, or overnight.

Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.

In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika.

Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.

Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.

Make the sauce by combining all sauce ingredients in a small bowl.

Toast buns if desired. Spread the open sides of the toasted buns with sauce.

Top the bottom bun with a fried chicken thigh. Then finish with pickles, cabbage, and the top bun.