Keto Nashville Hot Chicken

Spice up your low-carb menu with this irresistible Keto Nashville Hot Chicken, a bold and flavorful twist on the classic Southern favorite. This recipe delivers perfectly crispy chicken thighs with a crave-worthy crunch, thanks to a coating made from almond flour and crushed pork rinds. Sizzling with a buttery cayenne-infused glaze, each bite is packed with fiery heat balanced by tangy pickle slices for the ultimate keto-friendly indulgence. Ready in just 45 minutes, this dish combines skillet-frying and oven-baking techniques for tender, juicy chicken with a flawlessly golden crust. Perfect for keto enthusiasts and spice lovers alike, this gluten-free masterpiece ensures you won't miss the carbs while savoring every mouthwatering bite.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 1 cup almond flour
• 1 cup crushed pork rinds
• 2 pieces large eggs
• 0.25 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon cayenne pepper
• 0.5 cup butter
• 0.5 cup avocado oil
• 8 pieces pickle slices

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a shallow dish, combine the almond flour and crushed pork rinds. Season with salt, black pepper, paprika, garlic powder, and onion powder.

Step 3

In another bowl, whisk together the eggs and heavy cream until well combined.

Step 4

Dip each chicken thigh into the egg mixture, ensuring it is fully coated, and then dredge it in the almond flour mixture. Press the coating onto the chicken to ensure it adheres well. Place the coated chicken on the prepared baking sheet.

Step 5

In a small saucepan over low heat, melt the butter. Stir in cayenne pepper until the mixture is smooth. Adjust the amount of cayenne pepper to your heat preference.

Step 6

In a large skillet, heat the avocado oil over medium-high heat. Once hot, add the coated chicken pieces and fry for about 3-4 minutes on each side until golden brown.

Step 7

Remove the chicken from the skillet and place it back on the baking sheet. Brush each piece generously with the cayenne butter mixture.

Step 8

Bake in the preheated oven for about 15-20 minutes or until the chicken is fully cooked through (internal temperature should reach 165°F/75°C).

Step 9

Serve hot, topped with pickle slices.

Nutrition Facts

Serving size	(1264.2g)

Amount per serving	% Daily Value*
Calories	4624.9

Total Fat 385.7g	0%
Saturated Fat 118.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1339.2mg	0%
Sodium 6255.5mg	0%
Total Carbohydrate 33.9g	0%
Dietary Fiber 14.5g	0%
Total Sugars 5.8g
Protein 263.8g	0%

Vitamin D 139.9IU	0%
Calcium 448.1mg	0%
Iron 14.9mg	0%
Potassium 1872.6mg	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: 74.5%

Protein: 22.6%

Carbs: 2.9%