Directions (Continued)
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4Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry chicken pieces in batches for 4-6 minutes, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove to a wire rack set over paper towels, reserving 1/2 cup of the hot frying oil.
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5Prepare the Nashville Hot Oil: Carefully pour 1/2 cup of the hot frying oil into a heatproof bowl. Stir in cayenne pepper, brown sugar, smoked paprika, garlic powder, and 1/4 tsp salt until well combined. The mixture should be a vibrant red-orange.
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6Toss the Chicken: While the chicken is still hot, transfer it to a large bowl. Pour the Nashville hot oil over the chicken and toss gently with tongs until each piece is fully coated. Be generous, as this is where the flavor comes from!
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7Warm the Flatbreads: Lightly toast or warm the flatbreads according to package directions, either in a dry skillet, oven, or microwave, until warm and slightly pliable.
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8Assemble the Flatbreads: Spread a generous layer of the creamy dill slaw over each warm flatbread. Top with the spicy Nashville Hot Chicken pieces and garnish with sliced dill pickles. Serve immediately and enjoy the fiery, cooling sensation!
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9Optional Garnish: For extra heat, drizzle a tiny bit more hot oil over the chicken. For extra creaminess, a dollop of ranch dressing also pairs well.
💡 Chef’s Tip
For an extra crispy crust on your chicken, double-dredge: after the first flour coating, dip it back into the buttermilk, then into the flour again. This creates more surface area for crispiness!
⏰ Make-Ahead Instructions
The dill slaw can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. The chicken is best served immediately after being coated in the hot oil to maintain crispiness and flavor.
🔄 Ingredient Substitutions
You can use pre-cooked rotisserie chicken and toss it with the Nashville hot oil for a quicker version. For vegetarian, try firm tofu or thick-cut halloumi cheese pan-fried and coated. Gluten-free flour blend can be used for the dredging. Adjust cayenne pepper to your preferred spice level.
