Tennessee Hot Chicken with Pickled Slaw

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy fried chicken coated in a cayenne-laced oil paired with a crisp, tangy pickled slaw for balance. This French recipe, ready in about 50 minutes, pairs bone-in 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 650 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.

Prep: 20 min Cook: 30 min Serves 4 American cuisine 650 cal/serving

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Ingredients

8 pieces bone-in chicken thighs
2 cups buttermilk
2 cups all-purpose flour
3 tbsp cayenne pepper
1 tbsp paprika
2 tsp salt
1 tsp black pepper
for frying, about 4 cups vegetable oil
1/2 cup mayonnaise
2 tbsp apple cider vinegar
3 cups shredded green cabbage
1 cup shredded carrots
1/2 cup diced dill pickles
1 tsp sugar

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Instructions

Step 1: Place 8 bone-in chicken thighs in a bowl and pour 2 cups buttermilk over them. Cover and refrigerate for at least 2 hours or overnight to tenderize.
Step 2: In a large shallow dish, combine 2 cups all-purpose flour, 3 tbsp cayenne pepper, 1 tbsp paprika, 2 tsp salt, and 1 tsp black pepper. Remove chicken from buttermilk one piece at a time, letting excess drip off, and dredge thoroughly in the flour mixture.
Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken pieces in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on paper towels.
Step 4: For the slaw, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp sugar, salt, and pepper to taste. Toss in 3 cups shredded green cabbage, 1 cup shredded carrots, and 1/2 cup diced dill pickles. Mix well and chill until ready to serve.
Step 5: Serve the hot chicken with a generous portion of the pickled slaw on the side.