Low Sodium Nashville Hot Chicken
Indulge in a fiery twist on a Southern classic with our Low Sodium Nashville Hot Chicken—a bold, crave-worthy recipe that doesn't compromise on flavor while keeping salt in check! Tender, juicy chicken thighs are marinated in a spiced low-sodium buttermilk blend, then dredged in seasoned flour for a crispy golden crust. The star of the show? A rich, buttery cayenne-infused glaze with a hint of sweetness from honey and brown sugar, perfectly balanced with a dash of apple cider vinegar for a zesty finish. This healthier spin on traditional Nashville hot chicken allows you to enjoy the signature heat and crunch without the guilt. Perfect for weeknight dinners or game-day spreads, serve it with coleslaw and pickles to cool down the spice. If you're searching for low sodium fried chicken recipes with bold flavors, this hot chicken is a must-try!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 1 cup Low sodium buttermilk
- 3 tablespoons Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 0.5 cup Canola oil
- 1 tablespoon Honey
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Brown sugar
Instructions
In a large bowl, combine the low sodium buttermilk with 1 tablespoon of cayenne pepper, garlic powder, onion powder, and black pepper. Whisk to combine.
Add the chicken thighs to the buttermilk mixture, making sure they are well-coated. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
In another bowl, mix the flour, paprika, and the remaining tablespoon of cayenne pepper.
Remove chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the seasoned flour mixture, coating evenly.
Heat the canola oil in a large cast-iron skillet over medium-high heat until shimmering, then add the chicken thighs. Cook each side about 6-7 minutes, or until cooked through and golden brown.
Remove the chicken and place on a wire rack over a baking sheet to allow excess oil to drip off.
Melt the unsalted butter in a small saucepan over low heat. Stir in remaining cayenne pepper, honey, apple cider vinegar, and brown sugar until well mixed and warm.
Generously brush the hot butter mixture over the fried chicken until evenly coated before serving. Add extra cayenne pepper if more heat is desired.
Serve immediately with sides of your choice, such as coleslaw or pickles, to balance the heat.
Nutrition Facts
Calories |
3401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 40.9 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 464 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2539 mg | 54% | |
*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.
