Low Carb Nashville Hot Chicken
Get ready to spice up your dinner routine with this irresistible Low Carb Nashville Hot Chicken! This keto-friendly take on a classic Southern favorite delivers big, bold flavors without the guilt. Succulent boneless chicken thighs are coated in a crispy almond flour and Parmesan crust, infused with smoky paprika, fiery cayenne, and a medley of spices for that signature kick. The chicken is pan-seared to golden perfection, then baked to juicy tenderness, and finished with a luscious buttery hot sauce glaze. Perfect for those following a low-carb or gluten-free diet, this dish is a deliciously satisfying way to indulge your cravings for spicy, crunchy, and savory. Serve it up with a side of pickles and extra sauce for an authentic Nashville experience. Ready in under an hour, it’s the perfect meal to heat up any weeknight!
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Recipe Information
Ingredients
- 8 pieces Boneless, skinless chicken thighs
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 0.25 cup Heavy cream
- 2 tablespoons Hot sauce
- 1 tablespoon Paprika
- 2 teaspoons Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil
- 0.25 cup Butter, melted
Instructions
Preheat your oven to 400°F (200°C).
In a shallow bowl, mix almond flour, Parmesan cheese, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
In another bowl, whisk together the eggs, heavy cream, and 1 tablespoon of hot sauce.
Dip each chicken thigh into the egg mixture, allowing any excess to drip off, then coat it in the almond flour mixture. Press lightly to ensure an even coating.
Heat the avocado oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes on each side until golden brown. You may need to cook in batches to avoid overcrowding the pan.
Once all the chicken is browned, transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
In a small saucepan, melt the butter over low heat and stir in the remaining 1 tablespoon of hot sauce. Adjust the level of spiciness as desired.
Remove the chicken from the oven and brush each piece generously with the hot butter sauce.
Serve immediately, optionally garnished with pickle slices and extra hot sauce for those who like it extra hot.
Nutrition Facts
Calories |
4159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.1 g | 430% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1601 mg | 534% | |
| Sodium | 4641 mg | 202% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 5.1 g | ||
| Protein | 260.0 g | 520% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 860 mg | 66% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2368 mg | 50% | |
*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.
