Whole30 Nashville Hot Chicken
Turn up the heat with this crispy and flavorful Whole30 Nashville Hot Chicken, a healthier twist on the iconic Southern favorite! This recipe swaps traditional breading for a low-carb blend of almond and coconut flours, creating a gluten-free, paleo-friendly crust that’s perfectly golden and crunchy. Each chicken thigh is seasoned with a fiery blend of paprika, cayenne, garlic, and onion powders, then fried in heart-healthy avocado oil before being baked to perfection. The finale? A tangy, Whole30-compliant hot sauce glaze that delivers that signature Nashville kick without the guilt. Ready in just 40 minutes, this spicy dish pairs wonderfully with pickles, roasted vegetables, or a fresh slaw, making it a must-try for clean eating enthusiasts and spice lovers alike.
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Recipe Information
Ingredients
- 8 pieces boneless, skinless chicken thighs
- 1 cup almond flour
- 0.5 cup coconut flour
- 2 large eggs
- 0.5 cup unsweetened almond milk
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup avocado oil
- 2 tablespoons hot sauce (Whole30 compliant)
Instructions
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the almond flour, coconut flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another bowl, whisk together the eggs and almond milk until well combined.
Dip each chicken thigh into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, ensuring it's fully coated.
Heat the avocado oil in a large skillet over medium-high heat.
Working in batches, fry the chicken for 3-4 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet.
Once all the chicken is fried, bake in the preheated oven for 15 minutes or until cooked through and no longer pink in the center.
While the chicken is baking, prepare the hot sauce coating: In a small saucepan over low heat, combine 1 tablespoon of the remaining oil from frying with the compliant hot sauce.
Once the chicken is done, brush each piece generously with the hot sauce mixture.
Serve immediately with pickles or your choice of Whole30 sides.
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 10.1 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 648 mg | 50% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2824 mg | 60% | |
*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.
