In a medium nonreactive mixing bowl, combine the pickle juice and 2 tablespoons of the sugar and stir until the sugar has dissolved. Add the chicken thighs and refrigerate for 2 hours. 

Drain off the brine and add the buttermilk, hot sauce, the 1 ½ tablespoons remaining sugar, the kosher salt, and the smashed garlic. Stir to make sure the seasonings are evenly distributed, cover with plastic wrap, and refrigerate at least 6 hours and up to overnight.

Remove the chicken from the refrigerator and allow to come to room temperature for 1 hour. 

In a mixing bowl, combine the flour, cornstarch, and Creole Seasoning. Working with one piece at a time, remove the chicken from the buttermilk marinade and allow the excess buttermilk drip off of the chicken. Dredge the chicken in the seasoned flour and coat well on all sides. Transfer to a wire rack while you prepare the remaining chicken. 

Add enough oil to come 3 or 4 inches up the sides of a heavy, high-sided Dutch oven and heat the oil to 350 degrees F over medium heat. (Or heat an electric deep fryer to 350 degrees F.) Working in batches, fry the thighs until deeply golden and cooked through to an internal temperature of at least 165 degrees F, 6 to 8 minutes. Try to keep the oil around 335 degrees F. Transfer to wire racks to drain while you finish frying the chicken. 

In a small bowl, combine the melted butter with the Hot Chicken Seasoning Mix, to taste. Brush the seasoned butter all over one side of each piece of chicken. Serve hot, with the biscuits and coleslaw, drizzled with honey if desired. Serve the pickles on the side.