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Cayenne-crusted, fiery, and impossibly crispy. Nashville hot chicken with cool coleslaw is the high calorie chicken dinner that turned a regional dish into a national obsession.
Marinate the chicken thighs in buttermilk, 1 tsp salt, and 0.5 tsp black pepper for at least 2 hours in the refrigerator to tenderize and infuse flavor.
In a large bowl, mix together the flour, remaining salt, black pepper, smoked paprika, 1 tbsp cayenne, and garlic powder for an evenly seasoned dredge.
Heat canola oil in a heavy-bottomed skillet or Dutch oven to 350°F, monitoring with a thermometer for stable frying temperature.
Dredge each marinated chicken thigh thoroughly in the seasoned flour mixture, pressing to ensure a thick coating, then fry in batches to avoid crowding, about 8–10 minutes per side until golden and crispy.
Prepare the hot seasoning oil by whisking 1 cup hot frying oil with remaining cayenne, brown sugar, and smoked paprika; brush liberally over the fried chicken while hot.
Combine shredded cabbage, carrots, and red onion with mayonnaise, apple cider vinegar, honey, and a pinch of salt to create the creamy coleslaw. Toss well and chill until serving.
Let the fried chicken rest on a wire rack for 5 minutes to drain excess oil and set the coating. Serve hot with a generous scoop of coleslaw on the side.
