Spicy Nashville Fried Chicken Sandwich

1.In a large bowl, whisk together buttermilk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken thighs, cover, and marinate in the refrigerator for at least 1 hour (up to overnight for best flavor).

2.In a shallow dish, combine flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix well.

3.Remove chicken from marinade, allowing excess to drip off. Dredge each thigh in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Place dredged chicken on a wire rack and let rest for 10 minutes.

4.Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry chicken thighs in batches, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C), about 5-7 minutes per piece. Transfer to a clean wire rack to drain.

5.For the Nashville hot oil, carefully whisk together 1/2 cup of the hot frying oil with cayenne pepper, brown sugar, smoked paprika, garlic powder, chili powder, and salt in a heatproof bowl. Brush or spoon the spicy oil generously over the fried chicken.

6.For the creamy slaw, toss shredded cabbage and red onion with mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and a pinch of salt and pepper. Mix until well combined and creamy.

7.Brush the cut sides of the brioche buns with melted butter and toast in a skillet or under a broiler until golden brown.

8.To assemble, place a generous spoonful of creamy slaw on the bottom bun, top with a piece of hot chicken, add pickle slices, and finish with the top bun. Serve immediately.