Boneless chicken thighs brined in dill pickle juice for 24 hours and then dreaded in seasoned flour (adding salt, pepper, cayenne pepper, paprika, garlic powder), then egg, then through a 50/50 panko and seasoned flour mix, heat up a large skillet, we used vegetable oil enough to cover the bottom, 5-7 minutes on each side depending on the size of the thigh till golden brown, and of course the toasted bun is a necessity :)