Nashville Hot Chicken Thighs with Creamy Cabbage Slaw

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs soak in pickle brine, get a shatter-crisp crust of crushed pork rinds and almond flour, then take a bath in cayenne-spiked hot frying fat. A cold, tangy cabbage slaw cuts the heat. All the swagger of a Tennessee hot chicken shack with none of the flour or sugar.

Ingredients

• 2 lb boneless skinless chicken thighs (about 8)
• 1 cup dill pickle brine (no sugar added)
• 1 tsp kosher salt
• 1 tsp cayenne pepper

• 5 oz plain pork rinds
• 3/4 cup blanched almond flour
• 2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp kosher salt
• 2 large eggs
• 1/4 cup heavy cream
• 3 cups lard or avocado oil, for frying

• 1/2 cup hot frying fat, reserved from the skillet
• 2 tbsp cayenne pepper
• 1 tbsp granulated sugar-free brown sweetener
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp kosher salt

• 6 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 2 stalks celery, thinly sliced
• 2/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 2 tsp granulated sugar-free sweetener
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 16 slices dill pickle chips (no sugar added)
• 2 tbsp chives, thinly sliced

Instructions

1. Toss the chicken thighs with the pickle brine, 1 teaspoon salt, and 1 teaspoon cayenne in a bowl or zip-top bag. Refrigerate at least 45 minutes and up to 8 hours.
2. Make the slaw: whisk the mayonnaise, cider vinegar, Dijon, sweetener, celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add both cabbages and the celery and toss until fully coated. Cover and refrigerate at least 30 minutes so it softens and the dressing loosens.
3. Pulse the pork rinds in a food processor to coarse crumbs (or crush them in a bag with a rolling pin). Transfer to a shallow dish and mix in the almond flour, 2 teaspoons smoked paprika, 1 1/2 teaspoons garlic powder, onion powder, 1 teaspoon black pepper, and 1 teaspoon salt. In a second dish, beat the eggs with the heavy cream.
4. Pull the thighs from the brine and pat them very dry with paper towels. Dip each one in the egg mixture, letting excess drip off, then press firmly into the pork rind mixture on both sides so the crumbs stick in a thick layer. Set the breaded thighs on a rack and let them sit 10 minutes while the fat heats.
5. Melt the lard or pour the oil into a 12-inch cast-iron skillet to a depth of about 3/4 inch. Heat over medium until it reads 340°F on an instant-read thermometer.
6. Fry the chicken in two batches, 3 to 4 thighs at a time, without crowding: 6 to 7 minutes on the first side, then flip and fry 5 to 6 minutes more, adjusting the heat to hold the fat between 325°F and 350°F. The crust should be deep golden brown and the thickest part of the thigh should read 175°F. Drain on a rack set over a sheet pan, not on paper towels, and season lightly with salt.
7. Carefully ladle 1/2 cup of the hot frying fat into a heatproof bowl. Whisk in the 2 tablespoons cayenne, brown sweetener, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, chili powder, and 1/2 teaspoon salt until smooth and glossy; it will sizzle and bloom.
8. Brush or spoon the hot fat generously over both sides of each thigh while the chicken is still hot so it soaks into the crust.
9. Pile the slaw onto plates, top with the hot chicken, and finish with pickle chips and chives. Serve immediately, while the crust is still crackling.

Chef's tips

Nutrition (per serving, estimated)

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