Keto Nashville Hot Chicken
Spice up your keto menu with this mouthwatering Keto Nashville Hot Chicken recipe, a low-carb twist on the classic Southern favorite! Featuring juicy chicken thighs coated in a crispy blend of almond flour and crushed pork rinds, this dish delivers all the crunch without the carbs. The rich cayenne butter glaze adds a fiery kick, perfectly balanced by tangy pickle slices for a bold flavor explosion. With just 15 minutes of prep time and a quick combination of frying and baking, this protein-packed meal is ideal for weeknight dinners or keto-friendly gatherings. Whether you're chasing heat or sticking to your keto diet, this gluten-free, grain-free Nashville-style hot chicken is sure to leave your taste buds sizzling and your guests impressed. Keywords: keto Nashville hot chicken, low-carb fried chicken, gluten-free Southern recipes, spicy keto dinner ideas.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 1 cup almond flour
- 1 cup crushed pork rinds
- 2 pieces large eggs
- 0.25 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cayenne pepper
- 0.5 cup butter
- 0.5 cup avocado oil
- 8 pieces pickle slices
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the almond flour and crushed pork rinds. Season with salt, black pepper, paprika, garlic powder, and onion powder.
In another bowl, whisk together the eggs and heavy cream until well combined.
Dip each chicken thigh into the egg mixture, ensuring it is fully coated, and then dredge it in the almond flour mixture. Press the coating onto the chicken to ensure it adheres well. Place the coated chicken on the prepared baking sheet.
In a small saucepan over low heat, melt the butter. Stir in cayenne pepper until the mixture is smooth. Adjust the amount of cayenne pepper to your heat preference.
In a large skillet, heat the avocado oil over medium-high heat. Once hot, add the coated chicken pieces and fry for about 3-4 minutes on each side until golden brown.
Remove the chicken from the skillet and place it back on the baking sheet. Brush each piece generously with the cayenne butter mixture.
Bake in the preheated oven for about 15-20 minutes or until the chicken is fully cooked through (internal temperature should reach 165°F/75°C).
Serve hot, topped with pickle slices.
Nutrition Facts
Calories |
4625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.7 g | 494% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1339 mg | 446% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 5.8 g | ||
| Protein | 263.8 g | 528% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 448 mg | 34% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1873 mg | 40% | |
*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.
