Cut the chicken thighs in half so that they are approximately equal in size and weight.
In a large bowl combine the brine ingredients. Add the chicken and put it in the refrigerator for at least two hours but preferably overnight.
Frying Chicken
In a large bowl combine the ingredients for the hot seasoned flour and set aside.
Remove chicken from the refrigerator and allow excess buttermilk brine to drip off the chicken before thoroughly coating each piece in the hot seasoned flour mixture. Transfer to a wire rack on a rimmed baking sheet and repeat until all chicken thighs have been coated. Allow dredged chicken to rest while the oil is heating.
Heat a large cast iron or heavy bottom pan filled with about 1 ½ inches of oil. Heat over medium-high until the oil reaches about 350°F.
Once the oil has reached 350°F carefully add 4-6 thighs to the pan. Fry chicken thighs turning every 2 to 3 minutes until the chicken is a golden brown color and has reached an internal temperature of 160 F. Transfer cooked chicken to a clean wire rack and repeat with remaining chicken.
Hot Honey Sauce
In a medium bowl combine the cayenne, honey, brown sugar, smoked paprika, and garlic powder. Add the hot oil that was used to fry the chicken and mix thoroughly.
Assembly
Brush both sides of the chicken thighs with hot honey sauce.
Place one chicken thigh on the bottom of a slider bun then add a spoonful of creamy southern coleslaw and a couple of pickle slices. Place the remaining bun on top and serve immediately.
Notes
1. Do not deep fry in olive oil or extra virgin olive oil. Besides having a lower smoke point, it will also add flavor to the chicken you might not want. We love olive oil but not for frying chicken. Instead use a neutral oil such as canola, grapeseed, peanut, corn, or vegetable oil.2. The oil needs to be heated to 350°F before adding the chicken thighs. The oil temperature will drop to about 325°F when you add the chicken which is the perfect temperature for frying. Frying in oil not hot enough will leave the food greasy.3. If you want a spicier chicken sandwich, dunk the fried chicken thighs in the hot honey sauce instead of just brushing on the sauce.4. To keep the chicken crispy, and to get rid of unwanted grease, place the chicken on a wire rack with a paper towel-lined baking sheet for easier clean-up.5. Any leftover fried hot chicken should be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen in a freezer-safe container/bag for up to 3 months. Allow chicken to cool before freezing.6. To reheat leftover hot chicken allow it to come to room temperature (about 20-30 minutes before reheating). For maximum crispiness use a wire rack on a sheet pan and bake for approximately 15-20 minutes at 400°F. For frozen hot chicken allow it to defrost in the refrigerator overnight before reheating.7. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the Nashville hot chicken sandwiches and does not include the nutritional value for the coleslaw, pickles, or any other toppings. It does not include the nutrition for any substitutions.8. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.