Nashville Hot Chicken

Nashville Hot Chicken lives up to its name…

…it is spicy hot, thanks to a strong dose of chili-based seasonings in our sauce. In true Nashville style, our hot chicken is served on bread with pickles, which we highly recommend as it adds texture and flavor that compliments an already flavor-packed fried chicken thigh.

A video demonstration of this recipe is on Celiac Kitchen’s YouTube channel, along with many other inspiring ideas. Enjoy!

Nashville Hot Chicken

Recipe is for 3 thighs and can easily be scaled to your preferred serving size

Ingredients:

Chicken

3 chicken thighs (thighs hold up well when frying; outside is crispy and inside is moist and tender)

Milk Mixture

1 cup milk

2 teaspoons lemon juice

½ cup hot sauce (for best flavor use a chili pepper based, spicy hot sauce)

¼ teaspoon salt

½ teaspoon paprika

½ teaspoon chili powder

Flour Mixture

1 cup gluten free 1:1 flour (we used Cup4Cup Multipurpose Gluten Free Flour)

Fresh ground black pepper to preference

½ teaspoon chili powder

½ teaspoon paprika

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon salt

Oil for frying (we used canola oil)

Hot Sauce

⅛ teaspoon salt

½ teaspoon red pepper flakes

Dash of chili lime seasoning

Good amount of fresh ground pepper, to preference

¼ teaspoon onion powder

¼ teaspoon garlic powder

½ teaspoon chili powder

½ teaspoon paprika

1 teaspoon brown sugar

⅓ cup hot oil used to cook chicken

Steps:

1. In a dish large enough to fit chicken, combine cup milk, lemon juice, hot sauce, ¼ teaspoon salt, ½ teaspoon paprika, ½ teaspoon chili powder

2. In a second dish, combine gluten free cup for cup flour, fresh ground black pepper to taste, ½ teaspoon chili powder, ½ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon salt

3. Double coat chicken thighs by dipping them in milk mixture, dredging in flour and repeat the process for an extra thick and crispy breading. Press flour into chicken to help it stick during the frying process

4. Fry chicken to 165°F internal temperature, 10 - 12 minutes

5. In a clean heat resistant bowl, add ⅛ teaspoon salt, ½ teaspoon red pepper flakes, dash of chili lime seasoning, good amount of fresh ground pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon paprika, 1 teaspoon brown sugar

6. Pour ⅓ cup hot oil used to cook chicken over spices and stir to combine ingredients; will be a loose paste

7. Brush spicy paste over both sides of chicken while it’s still hot

8. Serve chicken over bread and with sliced pickle chips

NOTE: we use some of the same ingredients in milk and flour mixtures in order to layer and enhance the flavors.

Step 1 (above)

Step 2 (below)

Step 3 (below)

Step 4 (below)

Steps 5 and 6 (below)

Steps 7 and 8 (below)