Nigerian Inspired Nashville Hot Chicken Sandwich

Ingredients Coleslaw: * 150g (2 cups) green cabbage, shredded * 150g (2 cups) red cabbage, shredded * 80g (¾ cup) carrots, thinly sliced * 120g (½ cup) mayonnaise * Optional: 15g (1 tbsp) honey * Salt, to taste Chicken Marinade: * 4 boneless chicken thighs (scored) * 1L (4 cups) buttermilk * 14g (2 tbsp) smoked paprika * 16g (2 tbsp) cayenne pepper * 16g (2 tbsp) garlic powder * 16g (2 tbsp) onion powder * 30g (2 tbsp) salt Dredge: * 500g (4 cups) all-purpose flour * 14g (2 tbsp) smoked paprika * 16g (2 tbsp) garlic powder * 16g (2 tbsp) onion powder * 15g (1 tbsp) salt Palm Oil Hot Sauce: * 240ml (1 cup) palm oil * 14g (2 tbsp) smoked paprika * 16–56g (2–7 tbsp) cayenne pepper (adjust heat) * 16g (2 tbsp) garlic powder * 16g (2 tbsp) onion powder * 12g (2 tbsp) ginger powder * 25g (2 tbsp) brown sugar * 30g (2 tbsp) salt For Assembly: * 4 burger buns * Mayonnaise (for toasting) * Pickles Instructions 1. Make the coleslaw: Mix cabbage, carrots, mayonnaise, salt, and optional honey. Chill. 1. Marinate the chicken: Combine buttermilk and spices. Add scored chicken and marinate (30min - overnight-ideally overnight or 6hrs). 1. Prepare dredge: Mix all dredge ingredients. 1. Dredge chicken: Remove chicken from marinade and coat well in flour mixture. 1. Fry: Heat oil to 350°F (175°C) and fry until golden and cooked through. Rest on a rack. 1. Make hot palm oil sauce: Heat palm oil to 350°F (175°C). Pour over spice mix and stir. 1. Coat chicken: Toss fried chicken in hot palm oil sauce until fully coated. Finally assemble and enjoy #nigerianfood