06.13.17

Nashville Un-Fried Hot Chicken

I’ve never been to Nashville, and I’ve never tried the famous “Nashville Hot Chicken“; however, I have drooled over photos of Nashville Hot Chicken all of my life. I tell my husband all the time how bad I want to go to Nashville, mainly because I need a bite of that glutenous chicken because I am a southern fried chicken lover and a lover of all things hot and spicy. Sounds like a match made in heaven to me!

Since I certainly wasn’t going to make fried chicken in my kitchen for a weeknight meal, I decided to do a whole30 + paleo rendition of this famous chicken. This chicken thigh recipe is absolutely to die for and everytime I bite into the crispy skin on the top, I kinda feel like I am eating fried chicken. So, I used that same method to get the chicken extra crispy and tossed it with a spicy hot ghee mixture and threw it on a plate. Easy as can be and it’s absolutely delicious. 

So for all of you spicy food lovers out there like me, give this easy hot chicken recipe a try! You won’t regret it!

Nashville Unfried Hot Chicken
Serves 3
A fantastic Whole30 + Paleo approved rendition on the classic soul food "Nashville Hot Chicken"
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tbsp. Tabasco
  2. 1 tsp. white vinegar
  3. 2 tbsp. ghee
  4. 2 cloves minced garlic
  5. 1/2 tsp. cayenne
  6. 1/2 tsp. chili powder
  7. 1/2 tsp. paprika
  8. 1 tsp. coconut aminos
  9. 6 bone-in skin on chicken thighs
  10. kosher salt, to taste
  11. black pepper, to taste
  12. 2 tbsp. avocado oil
Instructions
  1. Preheat oven to 475 degrees.
  2. Pat dry chicken thighs. Season them all over generously with kosher salt and pepper.
  3. Heat 2 tbsp. oil in a cast-iron skillet over medium-high heat. When pan is hot (but not smoking), place chicken, skin side down, and sear, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8 minutes.
  4. Transfer skillet to oven (chicken should still be skin side down) and cook 10 more minutes.
  5. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 3 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
  6. While chicken is resting, heat the ghee, tabasco, vinegar, coconut aminos, minced garlic, cayenne, paprika, and chili powder over medium heat. Let simmer for 3-5 minutes, you may need to reduce the heat a bit, until it is fragrant and flavors have combined.
  7. Place the chicken thighs in a large bowl. Pour sauce over the top and toss to coat.
  8. Serve immediately!
The Defined Dish http://www.thedefineddish.com/
  • Emily Blevins
    June 14, 2017 at 7:29 pm

    You should come visit! We’re fun here 🙂

    • Alex
      June 14, 2017 at 7:50 pm

      It’s on my “to-do” list! 🙂

  • cindy
    June 15, 2017 at 11:33 pm

    What other vinegar would you substitute? I’m out of white…

    • Alex
      June 19, 2017 at 3:16 pm

      Yes! Apple Cider Vinegar should be fine.

  • Robin
    June 18, 2017 at 3:51 am

    This looks great! I can’t have ghee-is there a substitute you would recommend? Could I use more avocado oil?

    • Alex
      June 19, 2017 at 12:41 am

      Yes, I think that will be your best sub.

  • Sonia
    July 20, 2017 at 12:52 am

    Have done these with chicken thighs and also recently with chicken wings. SO.DELICIOUS.

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