Nashville Hot Chicken Buns Recipe

Prepare Marinade

In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Whisk together until smooth.

Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare Coating

In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, and salt.

Remove chicken from the marinade and let excess buttermilk drip off. Dredge each piece in the flour mixture, making sure it's well coated. Set aside on a wire rack.

Heat Oil

Heat oil in a deep skillet or fryer to 350°F (175°C).

Fry the chicken pieces in batches for about 6-8 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels.

Char Scallions

While the chicken is frying, char the scallions on a grill or skillet until they are slightly blackened. Let cool.

In a bowl, combine the sour cream, mayonnaise, charred scallions (chopped), garlic powder, dill, salt, and black pepper. Mix until well combined.

Mix Vegetables

In a large bowl, combine the chopped green cabbage and grated carrots.

In a separate small bowl, whisk together the pickle juice, sugar, and salt. Pour this dressing over the cabbage and carrots, mixing thoroughly. Let it sit for at least 30 minutes.

Assemble Buns

Toast the brioche buns lightly if desired. Place a piece of fried chicken on the bottom half of each bun.

Top with a generous dollop of charred scallion ranch and a handful of pickle brine slaw. Add pickle slices and cover with the top half of the bun.

Serve immediately and enjoy your Nashville Hot Chicken Buns!