Low Fat Nashville Hot Chicken
Indulge in the bold, fiery flavors of Nashville Hot Chicken—without the extra calories! This Low Fat Nashville Hot Chicken recipe pairs tender, juicy chicken breast fillets with a zesty buttermilk marinade and a crunchy whole wheat breadcrumb coating for a guilt-free take on a Southern classic. Baked to golden perfection instead of fried, this healthier version keeps the heat alive with a cayenne-spiked glaze featuring hot sauce, apple cider vinegar, and a hint of brown sugar. Ready in just over an hour, this oven-baked dish brings the perfect balance of spice and flavor to your table. Serve it with a side of cooling slaw or your favorite veggie medley for a meal that’s equal parts delicious and wholesome. Perfect for weeknight dinners or spicing up your weekend!
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Recipe Information
Ingredients
- 4 pieces Chicken breast fillets
- 240 ml Buttermilk
- 60 ml Hot sauce (divided)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Whole wheat breadcrumbs
- 1 optional Olive oil spray
- 2 tablespoons Cayenne pepper
- 1 tablespoon Brown sugar
- 1 tablespoon Apple cider vinegar
Instructions
In a large bowl, combine the buttermilk and 30 ml of hot sauce. Add the chicken breast fillets and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, or overnight for more flavorful chicken.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir in the whole wheat breadcrumbs until well combined.
Remove each chicken fillet from the buttermilk marinade, allowing excess to drip off. Dredge each fillet in the breadcrumb mixture, pressing down to ensure an even coating on both sides.
Arrange the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil spray to help crisp the exterior.
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Meanwhile, in a small saucepan over low heat, combine the remaining 30 ml of hot sauce, cayenne pepper, brown sugar, and apple cider vinegar. Cook, stirring frequently, until the sugar dissolves and the mixture is heated through.
Remove the baked chicken from the oven and immediately brush with the hot sauce mixture for a spicy finish.
Serve hot, with additional hot sauce on the side, if desired. Enjoy the spicy, tangy goodness of this low-fat Nashville hot chicken!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 26.4 g | ||
| Protein | 241.0 g | 482% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 478 mg | 37% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2564 mg | 55% | |
*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.
