American · Dinner
Nashville Hot Chicken (Keto)
Bone-in chicken thighs and drumsticks are brined in buttermilk, dredged in a spiced almond and coconut flour crust, then fried in oil until crisp. A cayenne-heavy paste of chili powder, paprika, and warm fat is brushed over the hot chicken, served with dill pickle slices.
$5
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
651Calories
33.1gProtein
52.2gFat
10.1gCarbs
3.6gSugar
4.9gFiber
1683mgSodium
316mgChol
15.3gSat Fat
347mgPotassium
74mgCalcium
1.8mgIron
0.3mcgVitamin B12
1.2mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Pat the chicken pieces dry with paper towel and trim any loose skin so the crust adheres evenly.
2
Marinate
Submerge chicken in buttermilk whisked with egg, cover, and chill 4 hours until tenderised.
3
Dredge
Combine almond flour, coconut flour, paprika, garlic powder, salt, and black pepper, then press each piece until thickly coated.
4
Fry
Heat the vegetable oil to 350°F in a deep pot and fry the chicken 12 to 15 minutes, turning once, until deep golden and juices run clear.
5
Melt
Warm the butter over low heat 1 minute until liquid, then whisk in the cayenne, chili powder, and smoked paprika until glossy.
6
Plate
Brush the hot chicken generously with the spiced fat paste and serve with the dill pickle slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thighs and drumsticks
- 1 cup240ml buttermilk
- 22 large eggs
- 1 cup96g almond flour
- 4 tbsp28g coconut flour
- 2 tsp2 tsp paprika
- 2 tsp2 tsp garlic powder
- 2 tsp2 tsp salt
- 1 tsp1 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 4 tbsp56g butter
- 2 tbsp2 tbsp cayenne
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 66 dill pickle slices
