In a small bowl, whisk together the brown sugar, chili powder, garlic powder, onion powder, cayenne pepper, dry oregano, dry thyme, salt, and black pepper. Set aside.

Place the chicken in a large ziploc bag. In a medium bowl, whisk together the buttermilk, hot sauce, egg, and spice blend. Pour the mixture into the ziploc bag and seal tightly. Place the chicken in the fridge to marinate for at least 4 hours or up to overnight.

In a medium bowl, toss all of the ingredients for the dill pickle slaw. Season to taste, and refrigerate until you are ready to serve.

In a small saucepan, combine the 1/4-1/2 spice blend (reserve 2 tablespoons for the dredge), butter, and hot sauce. Heat until the butter has melted and then pour into a large bowl. Set aside.

In a shallow dish, toss the flour with the spice blend. Heat the oil in a large pot set over medium heat. Add a thermometer to regulate the temperature and heat the oil to 350 degrees F. Take the chicken from the fridge and working in batches, transfer each piece to the dredge. Toss to coat and then place it in the hot oil. I worked with about 10 pieces at a time. Keep an eye on the oil temperature and regulate the heat as needed. Cook for about 4-5 minutes or until dark brown and cooked through. Transfer the chicken to a plate that has been lined with a paper towel to get rid of any excess oil.

Transfer the chicken to the bowl with the sauce. Toss to coat.

Assemble your tacos by layering dill pickle slaw, Nashville hot chicken, chopped pickles, and chopped cilantro on warm flour tortillas.

Enjoy immediately!