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Nashville Hot Chicken | Follow these easy steps and you’ll be on your way to the best healthy Nashville Hot Chicken ever. Just in time for summer! | A Sweet Pea Chef

Nashville Hot Chicken

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!

Categories Chicken, Clean Eating, Dairy-Free, Easy Weeknight Dinner, gluten free, Healthy, Healthy Recipes
Difficulty Easy
Keyword hot chicken recipe, nashville hot chicken, nashville hot chicken recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 274 kcal
Author Lacey Baier

Ingredients

For the Nashville Hot Chicken:

Bowl 1:

  • 2/3 cup chickpea flour
  • 1/4 tsp sea salt

Bowl 2:

  • 2 eggs
  • 2 tbsp hot sauce

Bowl 3:

  • 1 1/3 cups almond meal
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/3 tsp sea salt
  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts (approx. 3-4 chicken breasts)
  • 3-6 sliced dill pickle chips, optional

For the Spicy Oil:

  • 1 tbsp cayenne
  • 2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp coconut sugar
  • 1 cup olive oil

Instructions

For the Nashville Hot Chicken:

  1. 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.

  2. Gather 3 medium sized mixing bowls. In Bowl 1, combine chickpea flour and sea salt; set aside.

  3. In Bowl 2, combine eggs and hot sauce; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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:

  1. In a large saucepan over medium heat, combine the cayenne, paprika, cumin, garlic powder, sea salt and coconut sugar.

  2. Stir the spices and toast until fragrant, about 2-4 minutes.
  3. Add the olive oil and heat through. Use the sauce to drizzle over the chicken when ready to serve.

Recipe Video

Nutrition Facts
Nashville Hot Chicken
Amount Per Serving (5 oz chicken)
Calories 274 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 3g15%
Cholesterol 154mg51%
Sodium 681mg28%
Potassium 695mg20%
Carbohydrates 19g6%
Fiber 7g28%
Sugar 4g4%
Protein 30g60%
Vitamin A 1645IU33%
Vitamin C 7.3mg9%
Calcium 108mg11%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.