Description

his week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down Championship Weekend as the NFL races toward Super Bowl 60. Seattle hosts the Rams, Denver faces New England with a backup quarterback under center, and the playoff picture tightens fast.

Spotlight team: the Tennessee Titans.
The hosts dig into the franchise’s Oilers history, legendary players like Warren Moon and Derrick Henry, a tough 3–14 season, and what new head coach Robert Saleh could bring to a much-needed rebuild.

Big news: F3 is heading back to San Francisco for Super Bowl 60 for Radio Row, fan chats, and food-first storytelling.

Ultimate Nashville Hot Chicken Sliders

Yield   Makes 12 sliders
1. The Chicken (The Star)
Chicken

• 2½ lb boneless, skinless chicken thighs (cut into slider-sized pieces)

 

Buttermilk Marinade (12–24 hrs preferred)

• 3 cups buttermilk

• 2 tbsp hot sauce 

• 2 tsp kosher salt

• 1½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

Method

1. Whisk marinade ingredients.

2. Submerge chicken completely.

3. Cover and refrigerate minimum 8 hrs, ideally overnight.

2. The Dredge (Extra-Crunch, Prince’s-Style)
Dry Mix

• 3 cups all-purpose flour

• ½ cup cornstarch

• 2 tbsp paprika

• 2 tbsp cayenne (adjust heat later with oil)

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp kosher salt

• 2 tsp cracked black pepper

Double Dredge Technique

1. Remove chicken from buttermilk, letting excess drip.

2. Dredge in flour.

3. Dip briefly back into buttermilk.

4. Dredge again, pressing flour on firmly.

5. Rest breaded chicken 10–15 minutes before frying (crucial for crust adhesion).

3. Frying

• Neutral oil (peanut or canola)

• Fry temp: 325–335°F (165–168°C)

Method

• Fry thighs 6–8 minutes, turning once, until:

   

  • Deep golden brown

  • Internal temp 165°F / 74°C

   

• Drain on rack (not paper towels).

4. Nashville Hot Oil (The Soul of the Dish)

 

Traditionally made with lard and cayenne-forward heat — bold, unapologetic, slightly smoky.

 

Hot Oil Base

• 1 cup lard (authentic) or neutral oil

• 3 tbsp cayenne pepper 

• 1 tbsp paprika

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp brown sugar

• ½ tsp kosher salt

 

Method

1. Heat lard gently until shimmering (not smoking).

2. Whisk in spices off heat.

3. Brush generously over fried chicken while hot.

5. The Slaw (Cooling, Tangy, Mandatory)

Quick Vinegar Slaw

• 2 cups green cabbage, finely shredded

• ½ cup carrot, julienned

• 2 tbsp apple cider vinegar

• 1 tbsp sugar

• 1 tbsp mayo (just enough for body)

• Salt to taste

 

Toss and chill 30 minutes.

 

You want crunch + acid, not creamy heaviness.

 

6. Pickles

• Thick-cut dill pickle chips

• Cold, crunchy, vinegary

  (Sweet pickles are a crime here.)

 

 

7. Bun

• Brioche slider buns 

• Butter lightly and toast on flat top

Optional power move:

Brush buns with a touch of leftover hot oil + melted butter.

 

8. Assembly

1. Bottom bun

2. Fried chicken (hot-oil brushed)

3. Pickles (2–3 slices)

4. Slaw

5. Top bun

 

Serve immediately.