Nashville Hot Chicken with Cole Slaw Coleslaw1/4 cup mayonnaise1 1/2 teaspoons Dijon mustard1 tablespoon white vinegar4 cups finely shredded cabbageKosher salt and fresh-ground pepper, to taste Nashville Hot Sauce1 stick unsalted butter4 teaspoons minced garlicCayenne pepper, to taste2/3 cup Frank’s RedHot sauce4 teaspoons light brown sugar Sandwich4 boneless-skinless chicken thighs2 cups all-purpose flour1 cup buttermilk, room temperatureFrank’s RedHot sauce, to tasteKosher salt and fresh-ground pepper, to tasteUnsalted butter, softened4 of your favorite hamburger bunsMayonnaise, for servingBread & Butter pickles, for serving Coleslaw: Whisk together mayonnaise, Dijon, and vinegar. Pour over cabbage and toss to combine. Season with salt and pepper. Hot Chicken Sauce: Heat butter, garlic and cayenne in a small saucepan until fragrant, 1 minute. Stir in hot sauce and sugar; stir to combine. Keep warm. Chicken: Working one at a time, lightly pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour. Preheat oven to 400 degrees for toasting buns. Spray the pan of your air fryer and preheat to 400 degrees. Meanwhile, whisk together buttermilk and hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining flour with salt and pepper and whisk to combine. Add buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drain off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating. Cook chicken for about 12 minutes (internal temp of chicken should be 165 degrees), flipping over half way through cook. Lightly butter buns and place in the oven to lightly toast.To serve, spread mayonnaise on each bun. Brush chicken with more hot chicken sauce, then place on roll, with pickles. Serve coleslaw on top and a huge pile of bread & butter pickles on the side.Nashville Hot Chicken with Cole Slaw
Nashville Hot Chicken with Cole Slaw Coleslaw1/4 cup mayonnaise1 1/2 teaspoons Dijon mustard1 tablespoon white vinegar4 cups finely shredded cabbageKosher salt and fresh-ground pepper, to taste Nashville Hot Sauce1 stick unsalted butter4 teaspoons minced garlicCayenne pepper, to taste2/3 cup Frank’s RedHot sauce4 teaspoons light brown sugar Sandwich4 boneless-skinless chicken thighs2 cups all-purpose flour1 cup buttermilk, room temperatureFrank’s RedHot sauce, to tasteKosher salt and fresh-ground pepper, to tasteUnsalted butter, softened4 of your favorite hamburger bunsMayonnaise, for servingBread & Butter pickles, for serving Coleslaw: Whisk together mayonnaise, Dijon, and vinegar. Pour over cabbage and toss to combine. Season with salt and pepper. Hot Chicken Sauce: Heat butter, garlic and cayenne in a small saucepan until fragrant, 1 minute. Stir in hot sauce and sugar; stir to combine. Keep warm. Chicken: Working one at a time, lightly pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour. Preheat oven to 400 degrees for toasting buns. Spray the pan of your air fryer and preheat to 400 degrees. Meanwhile, whisk together buttermilk and hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining flour with salt and pepper and whisk to combine. Add buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drain off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating. Cook chicken for about 12 minutes (internal temp of chicken should be 165 degrees), flipping over half way through cook. Lightly butter buns and place in the oven to lightly toast.To serve, spread mayonnaise on each bun. Brush chicken with more hot chicken sauce, then place on roll, with pickles. Serve coleslaw on top and a huge pile of bread & butter pickles on the side.