Ingredients (Serves 4)

For the Nashville Hot Chicken:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (adjust for spice preference)
  • Vegetable oil, for frying
  • Hot Sauce Mixture:
    • 1/4 cup hot sauce (e.g., Frank’s RedHot or Crystal)
    • 1/4 cup unsalted butter, melted
    • 2 tbsp brown sugar
    • 1 tsp cayenne pepper
    • 1 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp salt

For the Cabbage Slaw:

  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • 1/3 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Buttermilk Ranch Dressing:

  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh chives
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice

For Assembly:

  • 1 cup dill pickle slices
  • Optional: Extra hot sauce for drizzling

Equipment

  • Large skillet or deep fryer
  • Mixing bowls
  • Whisk
  • Tongs
  • Baking sheet with wire rack
  • Paper towels

Instructions

Step 1: Prepare the Cabbage Slaw

  1. In a large bowl, combine shredded cabbage, carrots, red onion, and parsley.
  2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss to coat evenly.
  4. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Step 2: Make the Buttermilk Ranch Dressing

  1. In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, dill, chives, garlic powder, onion powder, salt, pepper, and lemon juice until smooth.
  2. Cover and refrigerate until ready to serve.

Step 3: Prepare the Nashville Hot Chicken

  1. Marinate the Chicken: Place chicken breasts in a bowl and cover with 1 cup buttermilk. Let marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
  2. Prepare the Dredge: In a shallow dish, mix flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
  3. Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each breast in the flour mixture, pressing to coat evenly. Shake off excess flour.
  4. Fry the Chicken: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat (or use a deep fryer at 350°F). Fry chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Work in batches to avoid overcrowding.
  5. Drain: Transfer fried chicken to a wire rack over a baking sheet lined with paper towels to drain excess oil.

Step 4: Make the Hot Sauce Mixture

  1. In a small bowl, whisk together hot sauce, melted butter, brown sugar, cayenne pepper, smoked paprika, garlic powder, and salt until smooth.
  2. Brush the hot sauce mixture generously over both sides of the fried chicken breasts while still warm.

Step 5: Assemble the Salad

  1. Divide the chilled cabbage slaw among 4 plates, creating a bed of slaw.
  2. Place one hot chicken breast on top of each slaw bed.
  3. Scatter dill pickle slices over the chicken and slaw.
  4. Drizzle each salad with buttermilk ranch dressing.
  5. Optional: Add an extra drizzle of hot sauce for more heat.

Serving Suggestions

  • Serve immediately to enjoy the contrast of crispy, hot chicken with cool, crunchy slaw.
  • Pair with cornbread or sweet potato fries for a complete Southern-inspired meal.

Tips

  • Adjust Spice Level: Reduce or increase cayenne pepper in the hot sauce mixture to suit your taste.
  • Make Ahead: The slaw and ranch dressing can be prepared a day in advance and stored in the refrigerator.
  • Healthier Option: For a lighter version, bake the chicken at 400°F for 20-25 minutes after dredging, instead of frying.

Nutritional Information (Per Serving, Approximate)

  • Calories: 620 kcal
  • Protein: 38g
  • Fat: 35g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Sodium: 1400mg

Enjoy the fiery kick of Nashville hot chicken balanced by the cool, creamy elements of this vibrant salad!