Paleo Nashville Hot Chicken
Get ready to ignite your taste buds with Paleo Nashville Hot Chicken, a fiery spin on a beloved Southern classic, crafted to be paleo-friendly without sacrificing indulgent flavor. This recipe swaps traditional ingredients for wholesome options like coconut milk, coconut flour, and tapioca starch, creating a crisp, golden-brown coating that's gluten-free and grain-free. The chicken thighs are fried to perfection in coconut oil, then slathered in a bold, spicy sauce made with cayenne pepper, honey, and paprika for that signature Nashville heat. Perfect for entertaining or satisfying cravings, this dish delivers smoky, spicy, and slightly sweet flavors in every bite. Serve hot and add a sprinkle of red pepper flakes for an extra kick—it's a mouthwatering feast designed to please paleo enthusiasts and spice lovers alike!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs, bone-in and skin-on
- 1 cup Coconut milk
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Cayenne pepper
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Sea salt
- 1 teaspoon Freshly ground black pepper
- 1 cup Coconut flour
- 1 cup Tapioca starch
- 1 teaspoon Baking powder (aluminum-free)
- 3 large Eggs
- 0.5 cup Coconut oil
- 2 tablespoons Honey
- 1 teaspoon Red pepper flakes (optional)
Instructions
In a bowl, combine coconut milk and apple cider vinegar to create a buttermilk substitute and let it sit for 5 minutes.
In a large mixing bowl, combine coconut flour, tapioca starch, baking powder, paprika, garlic powder, onion powder, sea salt, and black pepper.
In a separate bowl, beat the eggs.
Dip each chicken thigh into the coconut milk mixture, then coat it in the flour mixture, shaking off any excess.
Heat coconut oil in a large skillet over medium heat.
Gently place the coated chicken thighs in the hot oil and fry until golden brown and cooked through, about 7-8 minutes per side.
Remove chicken and drain on a platter lined with paper towels.
In a small saucepan, combine cayenne pepper, paprika, garlic powder, honey, and 2 tablespoons of the cooking oil. Heat gently, stirring to mix the spices and honey thoroughly, about 2-3 minutes.
Brush the spicy sauce over the fried chicken until well-coated.
Sprinkle with red pepper flakes for additional heat if desired. Serve immediately.
Nutrition Facts
Calories |
5670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.7 g | 427% | |
| Saturated Fat | 166.2 g | 831% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1686 mg | 562% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 72.3 g | ||
| Protein | 312.0 g | 624% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 364 mg | 28% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4532 mg | 96% | |
*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.
