Mix up the wet batter / brine mix and add chicken and put in the fridge for at least three hours but preferably overnight.
Combine all of the hot flour mix ingredients in a bowl and set aside.
Mix the hot sauce dry ingredients together in a bowl and set aside.
If you are serving with the coleslaw, add the mayonnaise, vinegar, salt, pepper and maple syrup to a bowl and mix to combine. Add the cabbage, pickles and scallions and mix to coat. Refrigerate until needed.
Heat oil in a deep frying pan or pot up to 350°F.
Take chicken out of the fridge, allow excess batter to drip of chicken pieces and thoroughly coat in the hot flour mix. Repeat the process in the wet batter and again in the dry mix, then rest on baking paper lined tray until all pieces are ready and coated.
Place no more than three pieces of chicken in the hot oil at a time and fry for 12 – 14 minutes, turning at the six minute mark.
The chicken should have a dark color once ready and the internal temp should be checked using an instant-read thermometer. You want it to read at least 165°F.
Once the chicken is cooked, place it on a wire rack on a baking tray.
Add 1 cup of the hot oil that was used to fry the chicken into the dry hot sauce and mix thoroughly.
Brush the chicken on both sides with the hot sauce.
Place a serving of creamy sweet slaw (or pickles) on the bottom bun, add a piece of fiery Nashville Chicken and top off with the top of the bun.
Eat and enjoy, make sure you have a cold drink standing by.