The boneless thighs are scored. We put them in a brine of buttermilk, water, hot sauce, liquid smoke and salt for 18 hours. We dredge the wet thighs in a blend of pulverized pretzels and cornstarch. We lay the thighs flat on parchment lined sheet pans and refrigerate them overnight. This time allows the dredge to hydrate and adhere to the chicken. We fry the thighs for two minutes and thirty seconds at 375°F. We drain them on cooling racks and serve them with our cherry pepper caramel sauce.