About this episode
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
Whisk marinade ingredients.
Submerge chicken completely.
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
Remove chicken from buttermilk, letting excess drip.
Dredge in flour.
Dip briefly back into buttermilk.
Dredge again, pressing flour on firmly.
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 smo
