Remove skin and debone chicken thighs.

Flatten the chicken to an even thickness using a meat mallet.

Slice the chicken thighs in half.

Add buttermilk and egg in a bowl and mix together.

Combine flour, garlic, smoked paprika, thyme, salt, pepper, ground chili flakes and brown sugar in a shallow dish.

Dredge chicken into flour mixture, coating both sides.

Coat both sides in egg wash.

Return to the flour, coating both sides.

Place on a lined baking sheet in a single layer.

Heat oil in a dutch oven or deep cast iron skillet to 375° using a deep fry thermometer.

Carefully lower chicken into hot oil, cooking 4 pieces at a time. Keep the oil temperature between 350° and 400°.

Cook for about 3 minutes, turn chicken and continue to cook until internal temperature reaches 160° - 165°.

Remove to a baking sheet lined with paper towels and a wire rack and cool about 5 minutes before serving.

Repeat with remaining chicken.

To make sandwiches, toast buns if desired. Layer buns with shredded lettuce, thick-cut tomato, crispy chicken fillet, and top with ranch dressing.