Nashville Hot Bun Recipe
hot fried chicken, dill pickles, ranch, pickle brine slaw
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Ingredients
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Nashville Hot Bun Ingredients
Method
Nashville Hot Bun Directions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and hot sauce. Add the boneless chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Slaw
In another bowl, mix the shredded cabbage, shredded carrots, and pickle brine. Toss to combine and let it sit in the refrigerator while you prepare the chicken.
- 3
Prepare the Coating
In a shallow dish, whisk together the all-purpose flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- 4
Fry the Chicken
Heat the vegetable oil in a deep skillet over medium-high heat. Remove the chicken from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, ensuring it's well-coated. Carefully place the chicken in the hot oil and fry for about 5-7 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 5
Assemble the Buns
Toast the brioche buns lightly if desired. Spread a generous amount of ranch dressing on the bottom half of each bun. Place a piece of fried chicken on top, followed by dill pickles and a scoop of pickle brine slaw. Top with the other half of the bun.
- 6
Serve
Serve the Nashville Hot Buns immediately while hot, with additional ranch dressing on the side for dipping if desired.