Dairy-Free Nashville Hot Chicken
Get ready to spice up your kitchen with this Dairy-Free Nashville Hot Chicken, a bold and flavorful twist on the classic Southern favorite! Perfect for those avoiding dairy, this recipe swaps traditional buttermilk for a tangy almond milk and apple cider vinegar substitute that keeps the chicken tender and juicy. Coated in a savory blend of paprika, cayenne, and garlic powder, and fried to crispy perfection, each piece is then brushed with a fiery, sweet-hot oil infused with cayenne and brown sugar for that signature Nashville kick. Crafted for bold flavor enthusiasts, this dairy-free masterpiece pairs beautifully with tangy pickles and fluffy white bread. Whether you’re hosting a crowd or satisfying a personal craving, this gluten-free gem is a must-try for lovers of spicy comfort food!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 cups unsweetened almond milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
- 2 tablespoons cayenne pepper (for hot oil)
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder (for hot oil)
- 1 teaspoon paprika (for hot oil)
- 1 teaspoon salt (for hot oil)
Instructions
In a large bowl, combine unsweetened almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create a dairy-free buttermilk substitute.
Add hot sauce to the almond milk mixture and stir well.
Place chicken thighs in a large zip-top bag or shallow dish and pour the buttermilk mixture over the chicken. Seal and refrigerate for at least 1 hour, up to overnight.
In a separate bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
Remove chicken from the buttermilk mixture, allowing excess to drip off, and dredge each piece in the flour mixture, making sure to coat thoroughly. Place coated chicken on a separate plate.
In a large Dutch oven or fryer, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.
Carefully add the chicken to the hot oil, a few pieces at a time. Fry for about 10-12 minutes or until the internal temperature reaches 165°F (75°C) and the outside is golden brown and crispy.
While chicken is frying, prepare the hot oil topping: In a small saucepan, combine cayenne pepper, brown sugar, garlic powder, paprika, and salt. Add 1/2 cup of the hot frying oil from the chicken and stir well to combine. Heat gently until sugar is dissolved and mixture is fragrant.
Once the chicken is done, remove and let it drain on a wire rack over a baking sheet to retain crispiness.
Using a brush, generously apply the hot oil mixture over each piece of chicken until well coated.
Serve hot chicken immediately, optionally accompanied by pickles and white bread to further embrace Nashville tradition.
Nutrition Facts
Calories |
9223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 892.5 g | 1144% | |
| Saturated Fat | 133.1 g | 665% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5615 mg | 244% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 30.8 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1131 mg | 87% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
