Baked Nashville Hot Chicken
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"A healthier twist on the classic Nashville Hot Chicken. Baked, gluten-free, dairy-free, and full of spicy flavors!"
-- @fromtheroots
Recipe

Details

Prep time 2hrs
Cook time 45mins
Serves or Makes: 6-8

Recipe

Chicken Thighs

  • 1 unsweetened almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon cayenne
  • 1 tablespoon smoked paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon creole seasoning
  • 1 teaspoon sugar
  • 1/ 2 teaspoon black pepper
  • Red pepper flakes, to taste
  • 2 pounds chicken thighs
  • 3 tablespoons pickle juice
  • hot sauce
  • 1 cup gluten free flour
  • coconut or avocado oil

Method

  • Step 1

    To make the vegan buttermilk marinade, combine lemon juice and nut milk and let sit for 10 minutes or until milk mixture is curdled/activated.

  • Step 2

    In a small bowl, whisk together cayenne, smoked paprika, granulated garlic, onion powder, salt, creole seasoning, sugar, black pepper and chili flakes. Remove ¾ of seasoning mixture and place in a Ziploc bag with the chicken thighs. Pour the buttermilk mixture, pickle juice and a couple of dashes of hot sauce into the bag and toss to coat. Marinade for 2 hours or up to overnight.

  • Step 3

    When ready to cook, preheat oven to 425°F.

  • Step 4

    Combine remaining seasoning with gluten free flour and dredge marinated chicken. Place dredged chicken on a baking sheet and brush each piece with avocado oil.

  • Step 5

    Flip chicken halfway through baking and brush the other side with oil, after 20 minutes. Place back in the oven and bake until crisp and cooked through, 15-20 minutes.

  • Step 6

    Let chicken cool for 5 minutes and top as desired.