Dairy-Free Nashville Hot Chicken

Get ready to spice up your dinner table with this bold and flavorful Dairy-Free Nashville Hot Chicken! This modern twist on the Southern classic swaps out traditional buttermilk for a dairy-free almond milk and apple cider vinegar blend, making it a perfect choice for those with dietary restrictions. Juicy chicken thighs are marinated for maximum tenderness, then coated in a perfectly seasoned flour blend and fried to golden-brown perfection. The pièce de résistance is a fiery hot oil glaze, infused with cayenne pepper, paprika, and a touch of brown sugar, giving this chicken its signature kick. Serve it up with crispy pickles and white bread for an authentic taste of Nashville that’s completely dairy-free. Perfect for a spicy dinner or a standout party dish, this recipe is sure to turn up the heat in your kitchen!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 2 cups unsweetened almond milk
• 2 tablespoons apple cider vinegar
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups vegetable oil
• 2 tablespoons cayenne pepper (for hot oil)
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder (for hot oil)
• 1 teaspoon paprika (for hot oil)
• 1 teaspoon salt (for hot oil)

Directions

Step 1

In a large bowl, combine unsweetened almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create a dairy-free buttermilk substitute.

Step 2

Add hot sauce to the almond milk mixture and stir well.

Step 3

Place chicken thighs in a large zip-top bag or shallow dish and pour the buttermilk mixture over the chicken. Seal and refrigerate for at least 1 hour, up to overnight.

Step 4

In a separate bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.

Step 5

Remove chicken from the buttermilk mixture, allowing excess to drip off, and dredge each piece in the flour mixture, making sure to coat thoroughly. Place coated chicken on a separate plate.

Step 6

In a large Dutch oven or fryer, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.

Step 7

Carefully add the chicken to the hot oil, a few pieces at a time. Fry for about 10-12 minutes or until the internal temperature reaches 165°F (75°C) and the outside is golden brown and crispy.

Step 8

While chicken is frying, prepare the hot oil topping: In a small saucepan, combine cayenne pepper, brown sugar, garlic powder, paprika, and salt. Add 1/2 cup of the hot frying oil from the chicken and stir well to combine. Heat gently until sugar is dissolved and mixture is fragrant.

Step 9

Once the chicken is done, remove and let it drain on a wire rack over a baking sheet to retain crispiness.

Step 10

Using a brush, generously apply the hot oil mixture over each piece of chicken until well coated.

Step 11

Serve hot chicken immediately, optionally accompanied by pickles and white bread to further embrace Nashville tradition.

Nutrition Facts

Serving size	(2354.3g)

Amount per serving	% Daily Value*
Calories	9581.4

Total Fat 915.3g	0%
Saturated Fat 140.5g	0%
Polyunsaturated Fat 538.9g
Cholesterol 564mg	0%
Sodium 6101.4mg	0%
Total Carbohydrate 230.1g	0%
Dietary Fiber 17.1g	0%
Total Sugars 21.0g
Protein 189.2g	0%

Vitamin D 217.7IU	0%
Calcium 1048.5mg	0%
Iron 22.5mg	0%
Potassium 2608.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.1%

Protein: 7.6%

Carbs: 9.3%