Add thyme, peppercorns, red pepper flakes and red onion for the pickles to a large airtight jar or container.

Pack the cucumbers for the pickles into a mason jar or other airtight container, making sure there is a 1/2-inch of space at the top.

Combine vinegar, water, salt and sugar for the pickles in a small saucepan. Bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, leaving 1/2 inch of room at the top.

Seal the container and let sit in the refrigerator to cool to room temperature. The longer you let them sit, the better the pickles will taste! Overnight is ideal.

In a large bowl, toss chicken with black pepper and 1 Tbsp salt. Cover with plastic wrap and chill at least 3 hours.

In a wide-mouthed bowl, whisk together eggs, buttermilk and hot sauce.

In a separate wide-mouthed bowl, whacked together flour, remaining salt and cayenne pepper.

Fill a large Dutch oven with enough vegetable oil to be 2 inches deep. Bring oil to 325 degrees over medium-high heat. Once the oil is ready, pat chicken dry with paper towels. Dredge each piece of chicken in the flour mixture, followed by the buttermilk mixture, letting the excess drip back into the bowl. Dredge once more in flour and place on a clean baking sheet.

Working in batches of 2 to 3 pieces of prepared chicken, fry chicken until skin is deep golden brown and the internal temperature reaches 160 to 165 degrees. Remove to a wire rack set inside a rimmed baking sheet lined with paper towels. Sprinkle with a light seasoning of salt.

In a small bowl, whisk together ingredients for spicy oil. Brush fried chicken with the spicy oil.

Serve with pickles, white bread and any additional spicy oil you have left (for those of you who love it HOT!).