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  • 6 to 8 boneless, skinless chicken thighs, pounded
  • 6 to 8 pieces boneless, skinless chicken breasts, cut in half on a bias
  • Salt and pepper
  • 2 cups buttermilk
  • 2 tablespoons Frank’s Red Hot or Crystal Hot Sauce
For the slaw:
  • 1/2 cup pickle brine*
  • 1 tablespoon superfine/quick-dissolve sugar or Acacia honey
  • 3 tablespoons vegetable oil
  • 1 pound (about 6 cups) shredded white cabbage
  • 1 teaspoon celery seed
  • 1/4 cup dill, coarsely chopped
  • Salt and pepper
For the chicken:
  • 3 cups all-purpose flour
  • Salt and pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon paprika
  • Vegetable oil, for frying
  • 4 eggs
For the sauce:
  • For the sauce:
  • 1 stick of butter
  • 4 tablespoons cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • *Homemade or store-bought sliced pickles, B&B or dill
  • Sliced good quality white bread


Serves: 6-8


Season chicken with salt and pepper, cover with buttermilk and hot sauce, and refrigerate overnight.
Whisk up slaw dressing, toss with cabbage, celery seed and dill.  Season with salt and pepper and refrigerate until ready to serve.

Heat a few inches of frying oil in Dutch oven or tabletop fryer to 350°F.
Whisk up flour dredge in a shallow dish then whisk eggs together in a separate dish and season with salt and pepper. Coat chicken first in flour and shake off excess. Dip into egg and coat in flour one more time. Add to hot oil and fry 8-10 minutes until cooked through. 
For the sauce, melt butter in a saucepot and whisk in dried spices. Paint hot chicken with sauce and serve on bread with slaw and pickles.