Crispy chicken thighs coated in Frank's Nashville hot seasoning, with a quick vinegar slaw to cool the heat. This shelf gives you the heat, so you build the rest from basics and one buy. Serves two in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 810 calories a serving, 73 g protein, 43 g carbohydrate, 40 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken thighs dry and season inside and out with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the thighs skin side down and cook without moving them until the skin is deep golden, about 8 minutes.8 min
2. Flip the thighs and transfer the skillet to a 400°F [200°C] oven. Cook until the internal temperature reaches 165°F [74°C] at the thickest part, about 5 minutes.5 min
3. While the chicken rests, mix 3 tablespoons Frank's RedHot sauce with 2 tablespoons of the Nashville hot seasoning in a small bowl until it forms a paste. Brush this generously over the hot chicken skin.
4. Slice one small cabbage head thinly and toss with 2 minced garlic cloves, 2 tablespoons vinegar (or fresh lemon juice), 1 tablespoon oil, and a pinch of salt. Taste and adjust.
5. Serve the hot chicken with the cold slaw alongside to cool the bite.

Note Swap the cabbage for quick-pickled onions or a simple green salad if you like. Leftovers keep two days covered; shred and toss into rice or use in a sandwich. Serve with cold beer or a pickle juice chaser.