Gluten-Free Nashville Hot Chicken
Turn up the heat with this Gluten-Free Nashville Hot Chicken recipe—a fiery, crispy delight tailored for those avoiding gluten without compromising on flavor! Marinated in a tangy buttermilk and gluten-free hot sauce blend, the chicken is coated in a seasoned gluten-free flour mix for irresistible crunch. Fry it to golden perfection, then glaze it with a bold, spicy oil infused with cayenne and brown sugar for that signature Nashville kick. Ready in under 40 minutes, this mouth-watering dish is perfect for weeknight dinners or game-day celebrations. Serve it hot with pickles and gluten-free white bread to complete the authentic experience.
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Recipe Information
Ingredients
- 2 pounds Chicken breasts or thighs
- 2 cups Buttermilk
- 0.5 cup Gluten-free hot sauce
- 1 cup Gluten-free all-purpose flour
- 1 cup Gluten-free cornstarch
- 2 teaspoons Paprika
- 1.5 tablespoons Cayenne pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Brown sugar
- 4 cups Vegetable oil
Instructions
In a large bowl, combine the buttermilk and gluten-free hot sauce to create a marinade.
Trim and cut the chicken into pieces, then submerge in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
In another bowl, whisk together gluten-free all-purpose flour, cornstarch, paprika, 1 tablespoon of cayenne pepper, garlic powder, onion powder, salt, and black pepper.
In a large pan, pour vegetable oil until it reaches about 1/2 inch up the sides. Heat the oil over medium-high heat to approximately 350°F (175°C).
Remove the chicken from the marinade, letting any excess drip off, and dredge each piece thoroughly in the gluten-free flour mixture.
Gently place the chicken into the hot oil without overcrowding. Fry each side for about 6-8 minutes until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken and let it rest on a paper towel-lined plate to drain excess oil.
To prepare the hot chicken seasoning, carefully remove about 1/2 cup of the hot oil from the frying pan. In a heat-safe bowl, mix the oil with brown sugar and the remaining 1/2 tablespoon of cayenne pepper.
Brush the hot oil mixture over each piece of fried chicken for a spicy, flavorful glaze.
Serve immediately, while hot, with pickles and slices of gluten-free white bread if desired.
Nutrition Facts
Calories |
10500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 888.9 g | 1140% | |
| Saturated Fat | 138.5 g | 692% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 8332 mg | 362% | |
| Total Carbohydrate | 387.3 g | 141% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 51.9 g | ||
| Protein | 303.1 g | 606% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 757 mg | 58% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3537 mg | 75% | |
*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.
