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Crispy fried Nashville hot chicken with a fiery red glaze

Nashville Hot Chicken with Cooling Slaw and Buttermilk Ranch Drizzle

Experience the fiery kick of Nashville Hot Chicken perfectly balanced with a refreshing cooling slaw and a tangy buttermilk ranch drizzle. This recipe delivers a symphony of flavors and textures, from crispy, spicy chicken to a cool, creamy side, all designed to tantalize your taste buds.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Calories 800 kcal

Equipment

  • Shallow dishes
  • Wire racks
  • Large, heavy-bottomed pot or Dutch oven
  • Baking sheet
  • Heatproof bowl
  • Medium bowl
  • Small bowl

Ingredients
  

For the Chicken:

  • 4 boneless, skinless chicken thighs about 1.5 lbs
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional, for the dredge
  • 2 large eggs beaten
  • 1/4 cup milk
  • 4 cups vegetable oil for frying

For the Hot Oil Sauce:

  • 1/2 cup frying oil reserved from chicken
  • 1/4 cup cayenne pepper adjust to desired heat
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch salt

For the Cooling Slaw:

  • 3 cups pre-shredded coleslaw mix
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Buttermilk Ranch Drizzle:

  • 1/2 cup buttermilk
  • 1 tbsp mayonnaise
  • 1 tsp fresh dill chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Pinch salt and pepper

For Serving:

  • 4 slices white bread
  • Dill pickle chips

Instructions
 

Prepare the Chicken

  • Whisk together flour, cornstarch, salt, black pepper, and optional cayenne in one shallow dish; whisk eggs and milk in another.
  • Dredge chicken thighs in flour, then egg, then flour again, pressing to coat, and place on a wire rack.

Fry the Chicken

  • Heat vegetable oil to 350°F (175°C) in a large pot.
  • Fry 2 chicken thighs at a time for 6-8 minutes per side until golden brown and cooked through (165°F/74°C), then transfer to a wire rack to drain.

Make the Hot Oil Sauce

  • Carefully scoop 1/2 cup of hot frying oil into a heatproof bowl.
  • Stir in cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and salt until well combined and the sauce is an intense red.

Coat the Chicken

  • Brush or spoon the hot oil sauce generously over each warm fried chicken piece, wearing gloves if desired.

Prepare the Cooling Slaw

  • In a medium bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper, then mix well and set aside.

Make the Buttermilk Ranch Drizzle

  • In a small bowl, whisk together buttermilk, mayonnaise, fresh dill, garlic powder, onion powder, salt, and pepper until smooth.

Serve

  • Place a slice of white bread on each plate, top with a hot chicken thigh, cooling slaw, buttermilk ranch drizzle, and dill pickle chips.
  • Serve immediately with a cold glass of milk.

Notes

For extra heat, increase the amount of cayenne pepper in the hot oil sauce. Always ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety. A meat thermometer is highly recommended.