Sheet Pan Nashville Hot Chicken with Pickled Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Spicy, crispy Nashville hot chicken baked on a sheet pan paired with a tangy, crunchy pickled cabbage slaw. This american-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tbsp cayenne pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1/4 cup hot sauce
• 1 tbsp honey
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, grated carrot
• 1/3 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp salt for slaw
• 1/4 tsp black pepper for slaw

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 cup buttermilk with 1 tsp salt and 1/2 tsp black pepper, then add 1.5 lbs boneless skinless chicken thighs, coating well and marinate for 15 minutes.
2. Step 2: In a separate bowl, mix 1 cup all-purpose flour, 2 tbsp cayenne pepper, 1 tbsp smoked paprika, and 1 tsp garlic powder. Remove chicken from buttermilk, dredge each piece in the flour mixture until fully coated.
3. Step 3: Place coated chicken on a greased sheet pan and drizzle with 3 tbsp vegetable oil. Bake for 20-25 minutes until the chicken is cooked through and crispy at the edges.
4. Step 4: While chicken bakes, whisk together 1/4 cup hot sauce and 1 tbsp honey in a small bowl to create the Nashville hot sauce.
5. Step 5: Toss the baked chicken in the hot sauce mixture until well coated and return to the oven for 5 more minutes.
6. Step 6: For the slaw, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 grated medium carrot in a bowl. In a separate bowl, mix 1/3 cup apple cider vinegar, 1 tbsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until sugar dissolves.
7. Step 7: Pour the vinegar dressing over the cabbage mixture and toss well. Let sit for at least 10 minutes to develop flavor.
8. Step 8: Serve the spicy hot chicken on a platter alongside the tangy pickled slaw for contrast.