In a bowl, combine buttermilk, salt, and pepper. Add chicken breasts, ensuring they're fully submerged. Cover and refrigerate for at least 2 hours or overnight.

Coat the Chicken

In a shallow dish, mix flour, cayenne pepper, salt, and black pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture.

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken breasts for 7-8 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Making Nashville Hot Oil

Prepare Hot Oil

In a small saucepan, heat 1 cup of vegetable oil over medium heat. Stir in cayenne pepper, paprika, brown sugar, garlic powder, onion powder, and salt. Mix well and let the oil simmer for a few minutes.

Coat the Fried Chicken

Brush the hot oil over the fried chicken, making sure to coat it evenly.

Making the Slaw

Prepare the Slaw

In a large bowl, combine shredded red cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and pepper. Toss until well mixed.

Assembly

Assemble the Sandwich

On each burger bun, layer the hot chicken, a generous scoop of slaw, and top with bread and butter pickles. Close the sandwich and serve immediately.