Low Fat Nashville Hot Chicken
Craving the bold, fiery flavors of Nashville hot chicken but looking to keep things light? This Low-Fat Nashville Hot Chicken recipe delivers all the crave-worthy spice and crunch without the guilt. Tender chicken breast fillets are marinated in tangy buttermilk and hot sauce, then coated in seasoned whole wheat breadcrumbs for a crispy, baked finish—no deep frying required! A smoky, spicy glaze made with cayenne pepper and apple cider vinegar takes this dish to the next level. Perfect for an easy, oven-baked weeknight meal, this lower-calorie version of a Southern classic pairs well with a refreshing side of coleslaw or roasted veggies. Enjoy the heat while staying on track with this healthier twist on a comfort food favorite!
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Ingredients
- 4 pieces Chicken breast fillets
- 240 ml Buttermilk
- 60 ml Hot sauce (divided)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Whole wheat breadcrumbs
- 1 optional Olive oil spray
- 2 tablespoons Cayenne pepper
- 1 tablespoon Brown sugar
- 1 tablespoon Apple cider vinegar
Directions
Step 1
In a large bowl, combine the buttermilk and 30 ml of hot sauce. Add the chicken breast fillets and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, or overnight for more flavorful chicken.
Step 2
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 3
In a shallow dish, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir in the whole wheat breadcrumbs until well combined.
Step 4
Remove each chicken fillet from the buttermilk marinade, allowing excess to drip off. Dredge each fillet in the breadcrumb mixture, pressing down to ensure an even coating on both sides.
Step 5
Arrange the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil spray to help crisp the exterior.
Step 6
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Step 7
Meanwhile, in a small saucepan over low heat, combine the remaining 30 ml of hot sauce, cayenne pepper, brown sugar, and apple cider vinegar. Cook, stirring frequently, until the sugar dissolves and the mixture is heated through.
Step 8
Remove the baked chicken from the oven and immediately brush with the hot sauce mixture for a spicy finish.
Step 9
Serve hot, with additional hot sauce on the side, if desired. Enjoy the spicy, tangy goodness of this low-fat Nashville hot chicken!
Nutrition Facts
| Serving size | (1173.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1850.9 |
| Total Fat 44.8g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 584.0mg | 0% |
| Sodium 5290.3mg | 0% |
| Total Carbohydrate 114.7g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 26.4g | |
| Protein 241.0g | 0% |
| Vitamin D 128.7IU | 0% |
| Calcium 478.2mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 2563.8mg | 0% |
Source of Calories