Keto Nashville Hot Chicken

June 29, 2020

 

We heard about Nashville Hot Chicken when we moved to Nashville 8 years ago. It was raved over! It was the food Nashville was known for so naturally we had to try it. We quickly found a couple of spots around town to feed both our tastebuds and curious minds.

 

I'll be honest, initially I wasn't impressed. I'm from Atlanta where hot wings are a staple. I had grown accustomed to tiny, crispy fried chicken wings slathered in vinegar based hot sauce. The two were nothing alike. My husband though was in love so we found our spot (Hattie B's) and keto going back for me and eventually I fell in love just like every other person who stands in line for 2 hours to experience the goodness of Nashville Hot Chicken. 

 

As with most recipes I create, they are usually birthed off something I tried at a restaurant. This recipe is no different. As much as we like to indulge in Nashville Hot Chicken we also like to fit into our pants and choose a low carb diet to help us do just that while still enjoying yummy cheat-like meals. 

 

If you are keto, you'll be able to eat this recipe and stay under your carb allotment! Enjoy!

 

Makes 4 servings 

 

Ingredients

4 chicken breasts

1 cup milk

1/2 cup pickle brine

1 cup almond flour

1/2 cup AP flour*

4 tsp cayenne pepper

4 tsp paprika

2 tsp each salt and pepper

2 tsp garlic powder

2 tsp onion powder

2 eggs, beaten

3 tbsp hot sauce

vegetable or canola oil for frying

1 stick butter

1 package of Cole slaw

1/2 cup ranch dressing

pickles

 

*I have found using a little AP flour helps the crust form better. You can absolutely switch this out for almond flour if you are concerned about the additional 11g of carb per piece of chicken.

 

Directions

1. Place chicken breasts into a large bowl. Pour milk and pickle brine on top. Cover and refrigerate for 30 minutes. 

2. Place flours and 2 tsp cayenne pepper, 2 tsp paprika, 1 tsp each salt and pepper, 1 tsp garlic powder, 1 tsp onion powder into a shallow dish and mix well. Place beaten eggs in a shallow dish and add hot sauce. Mix well.

3. Remove marinated chicken from refrigerator. Take out one chicken breast and dredge in the flour mixture. Shake off excess and dredge in the egg mixture. Place back in the flour mixture to cover the chicken once again. Set on a plate. Do the same to all the other pieces. 

4. Heat frying oil in a skillet over medium -high heat. (You don't need to completely submerge the chicken breasts so just add enough oil to where 1/2 of the chicken breast will be covered when added to the pan.)

5. While oil is heating, melt butter in a small pot. Once oil is heated remove from heat and add 2 tsp cayenne pepper, 2 tsp paprika, 1 tsp each salt and pepper, 1 tsp garlic powder, and 1 tsp onion powder into melted butter and mix well. Depending on desired spice level you can add more of the pepper seasonings. 

6. Transfer breaded chicken breast into the hot oil and fry until no longer pink in the center. About 4 minutes each side. Place on a paper towel lined plate.

7. Take a small cooking brush (you can also use a spoon) and brush the butter and spice mixture on top and both sides of each chicken breast

8. Open cole slaw package and add ranch dressing to season. (You can make your own cole slaw by chopping up a head of cabbage also)

9. Garnish with pickle slices and serve!

 

If you make this recipe or any of my recipes please share! You can tag me on Instagram @mirandasouthern and I'll share your creations!

Thank you so much for your support of my blog!

 

 

 

 

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