Just in time for summer, here’s the best Nashville Hot Chicken! This baked Nashville hot chicken is tender on the inside and crunchy on the outside with spicy sauce drizzled on top! Best of all, it’s actually healthy, too!
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Lay a wire rack over the parchment paper and brush lightly with olive oil.
Gather 3 medium sized mixing bowls. In Bowl 1, combine chickpea flour and sea salt; set aside.
In Bowl 2, combine eggs and hot sauce; set aside.
In Bowl 3, combine almond meal, paprika, cayenne, garlic powder, and sea salt; set aside. Add the olive oil and stir together until the mixture becomes slightly clumpy. Set aside.
Dredge the chicken breast into the garbanzo bean flour, then transfer to egg mixture to coat. Transfer to almond meal mixture and press onto the chicken. Place the breaded chicken breast onto the prepared baking sheet. Repeat with the remaining chicken.
Transfer the baking sheet into the oven and bake for 35-45 minutes, until the chicken is cooked through and the crust is golden brown.
Using a toothpick, hold the dill pickle chips on top of the chicken breast and drizzle with the spicy oil (see instructions below).
For the Spicy Oil:
In a large saucepan over medium heat, combine the cayenne, paprika, cumin, garlic powder, sea salt and coconut sugar.
Stir the spices and toast until fragrant, about 2-4 minutes.
Add the olive oil and heat through. Use the sauce to drizzle over the chicken when ready to serve.