"A healthier twist on the classic Nashville Hot Chicken. Baked, gluten-free, dairy-free, and full of spicy flavors!"
Baked Nashville Hot Chicken
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Prep time 2hrs
Cook time 45mins
Serves or Makes: 6-8
Recipe Card
Chicken Thighs
ingredients
- 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.