Nashville Hot Chicken with Classic Coleslaw and Pickled Okra

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Nashville Hot Fried Chicken Thighs

1. Whisk together 2 cups buttermilk and 2 tablespoons hot sauce in a large bowl, then submerge the 8 patted-dry chicken thighs, cover, and refrigerate for at least 1 hour (or up to overnight). 5 min
2. Whisk together 2 cups all-purpose flour, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 2 teaspoons kosher salt, and 1 teaspoon black pepper in a shallow dish to make the dredge. 4 min
3. Stir together 3 tablespoons cayenne pepper, 1 tablespoon dark brown sugar, 1 teaspoon chili powder, and ½ teaspoon garlic powder in a small heatproof bowl to make the hot paste; set aside. 3 min
4. Pour 4 cups vegetable oil into a large, deep skillet or Dutch oven and heat over medium-high until it reaches 350°F on an instant-read thermometer. 8 min
5. Lift each thigh from the marinade, let excess drip off, then dredge firmly in the flour mixture, pressing to coat all surfaces; set on a wire rack. 5 min
6. Timing-sensitive step. Fry the chicken thighs in two batches of 4, skin-side down first, for 8–9 minutes per side until deep golden brown and the internal temperature reaches 165°F, maintaining the oil between 325–350°F throughout. 18 min
7. Timing-sensitive step. Transfer the fried chicken to a clean wire rack set over a baking sheet; carefully ladle ¼ cup of the hot frying oil into the bowl with the cayenne paste and whisk until smooth. 3 min
8. Brush the hot cayenne paste generously over the top of each fried thigh while still hot. 2 min
9. Place 2 slices of white sandwich bread on each plate and set 2 hot-pasted chicken thighs on top to serve. 2 min

Classic Creamy Coleslawside

1. Core and finely shred ½ head green cabbage and ¼ head red cabbage, then peel and grate 2 large carrots; combine in a large bowl. 10 min
2. Whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, ½ teaspoon celery seed, ¾ teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl until smooth. 4 min
3. Pour the dressing over the slaw base and toss thoroughly to coat, then cover and refrigerate for at least 20 minutes before serving to let the flavors meld. 20 min
4. Give the chilled slaw a final toss and serve alongside the hot chicken.

Pickled Okraside

1. Trim the stems from 12 ounces of fresh okra and pack them upright into a clean 1-quart jar or heatproof container. 5 min
2. Add 3 smashed garlic cloves, ½ teaspoon red pepper flakes, ½ teaspoon dill seed, and ½ teaspoon black peppercorns to the jar with the okra. 2 min
3. Combine 1 cup white distilled vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 teaspoon granulated sugar in a small saucepan and bring to a boil over medium-high heat, stirring until the salt and sugar dissolve. 5 min
4. Pour the hot brine over the okra in the jar, making sure all the okra is submerged, then let it cool to room temperature uncovered. 30 min
5. Cover the jar and refrigerate for at least 1 hour before serving; the okra will be tangy and lightly pickled and ready to serve alongside the chicken. 60 min