Name: Hot Fire Chicken and Biscuit Sliders
Yield: 6 servings
Ingredients: 6 boneless chicken thighs with skin; 6 large biscuits, homemade or store-bought; Bread-and-butter pickles, for serving; 6 tbsp. salt; 1 tbsp. chili flakes; 4 tbsp. Calabrian chili paste; 4 tbsp. jerk spice (recipe follows); 2 shallots, julienned; 10 cloves garlic, smashed; 1 bunch thyme; 1 quart buttermilk; 3 tbsp. cayenne pepper; 1 tbsp. dark brown sugar; ½ tbsp. paprika; 1 tsp. garlic powder; 1 tsp. onion powder; ½ tsp. chili powder; ½ tsp. allspice; ½ tsp. cinnamon; ½ tsp. ginger; 1 cup Frank’s Red Hot Original Cayenne Pepper Sauce; 1¼ tsp. red wine vinegar; ¼ cup water; 1 tbsp. paprika; 3 tbsp. cayenne pepper; 1 tsp. brown sugar; 1¼ tsp. onion powder; 1 tsp. garlic powder; ½ tsp. cinnamon; ½ tsp. nutmeg

The South may not have an NFL team in the Super Bowl this year (good effort, Texans!), but a glance at the depth charts shows that it took plenty of Southern talent to push the Seahawks and Patriots into contention for the championship. Similarly, your watch-party spread should rely on bold, homegrown flavors. For extra points, kick your chicken-and-biscuit game up a notch with this deliciously spicy chicken courtesy of New Orleans restaurant Compére Lapin and its James Beard Award–winning chef, Nina Compton. Go hot or go home!

Hot Fire Chicken and Biscuit Sliders

Yield: 6 servings

Ingredients

- 6 boneless chicken thighs with skin
- 6 large biscuits, homemade or store-bought
- Bread-and-butter pickles, for serving

For the Buttermilk Brine

- 6 tbsp. salt
- 1 tbsp. chili flakes
- 4 tbsp. Calabrian chili paste
- 4 tbsp. jerk spice (recipe follows)
- 2 shallots, julienned
- 10 cloves garlic, smashed
- 1 bunch thyme
- 1 quart buttermilk

For the Jerk Spice

- 3 tbsp. cayenne pepper
- 1 tbsp. dark brown sugar
- ½ tbsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. chili powder
- ½ tsp. allspice
- ½ tsp. cinnamon
- ½ tsp. ginger

For the Sauce

- 1 cup Frank’s Red Hot Original Cayenne Pepper Sauce
- 1¼ tsp. red wine vinegar
- ¼ cup water
- 1 tbsp. paprika
- 3 tbsp. cayenne pepper
- 1 tsp. brown sugar
- 1¼ tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger

For Frying

- 2 cups flour
- 16 oz. canola oil

Preparation

Make the brine: Combine the dry ingredients (including jerk spice). Add the remaining ingredients. Brine the chicken overnight.
Make the sauce: Mix together wet ingredients in a large container. Mix in the dry ingredients and store until ready to use.
Fry the chicken: Remove the chicken from brine, dredge in flour, and fry at 350ºF for 6 to 8 minutes, depending on the size of the thigh.
Assemble and serve: Place the sauce in a medium mixing bowl. Coat chicken evenly in sauce. Cut biscuits in half and place one piece of chicken on each biscuit. Top chicken with bread-and-butter pickles.