Sugar-Free Nashville Hot Chicken
Experience the fiery decadence of **Sugar-Free Nashville Hot Chicken**, a guilt-free twist on the southern classic that doesn't skimp on bold, smoky heat. Perfect for spice lovers seeking a healthier option, this recipe features tender chicken marinated in tangy buttermilk and hot sauce for maximum juiciness. Coated in a flavorful blend of whole wheat flour and spices like paprika and cayenne, each piece is fried to golden perfection in coconut oil, adding a subtle richness. The pièce de résistance is the homemade sugar-free hot sauce glaze, infused with apple cider vinegar for a tangy kick. Easy to make and loaded with flavor, this dish pairs beautifully with crisp pickles and creamy coleslaw for a balanced meal. Whether you're living sugar-free or just craving a healthier take on a favorite, this recipe delivers all the mouthwatering heat without compromise.
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts or thighs
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup whole wheat flour
- 2 tablespoons cornstarch
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup coconut oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon extra cayenne pepper for sauce (optional)
Instructions
1. In a bowl, mix the buttermilk and 1 tablespoon of hot sauce. Add the chicken pieces to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
2. In a shallow dish, combine the whole wheat flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
3. Remove the chicken from the buttermilk marinade and allow excess to drip off. Dredge each piece in the flour mixture, ensuring they are well-coated. Place on a wire rack to rest for 10 minutes.
4. In a large skillet, heat the coconut oil over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches, ensuring they do not crowd the pan, until golden brown and cooked through, about 6-8 minutes per side.
5. Remove the chicken from the oil and drain on a paper towel-lined plate.
6. In a small saucepan, combine 2 tablespoons of the used coconut oil, remaining hot sauce, apple cider vinegar, and additional cayenne pepper (if using). Heat over low until just warmed, stirring to combine.
7. Brush the warm sauce over the fried chicken pieces generously.
8. Serve hot with your choice of sides, like pickles and coleslaw, to complement the spicy heat.
Nutrition Facts
Calories |
3847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 197.3 g | 986% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 14.2 g | ||
| Protein | 242.5 g | 485% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 455 mg | 35% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2984 mg | 63% | |
*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.
