Low Sodium Nashville Hot Chicken

Satisfy your spicy cravings guilt-free with this Low Sodium Nashville Hot Chicken, a healthier twist on the iconic Southern classic. Tender chicken thighs are soaked in a flavorful low sodium buttermilk marinade infused with garlic, onion, and spicy cayenne pepper, ensuring mouthwatering juiciness in every bite. The chicken is coated in paprika-spiced flour, fried to golden perfection, and brushed with a fiery yet slightly sweet hot butter glaze made with unsalted butter, honey, and apple cider vinegar. By focusing on bold seasonings rather than salt, this recipe delivers the heat-packed flavor you love with significantly less sodium. Perfect for weeknight dinners or game day spreads, serve it up with cooling sides like creamy coleslaw or tangy pickles to create a balanced and unforgettable meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs
• 1 cup Low sodium buttermilk
• 3 tablespoons Cayenne pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 tablespoon Paprika
• 0.5 teaspoon Ground black pepper
• 1 cup All-purpose flour
• 4 tablespoons Unsalted butter
• 0.5 cup Canola oil
• 1 tablespoon Honey
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Brown sugar

Directions

Step 1

In a large bowl, combine the low sodium buttermilk with 1 tablespoon of cayenne pepper, garlic powder, onion powder, and black pepper. Whisk to combine.

Step 2

Add the chicken thighs to the buttermilk mixture, making sure they are well-coated. Cover and refrigerate for at least 2 hours or overnight for the best flavor.

Step 3

In another bowl, mix the flour, paprika, and the remaining tablespoon of cayenne pepper.

Step 4

Remove chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the seasoned flour mixture, coating evenly.

Step 5

Heat the canola oil in a large cast-iron skillet over medium-high heat until shimmering, then add the chicken thighs. Cook each side about 6-7 minutes, or until cooked through and golden brown.

Step 6

Remove the chicken and place on a wire rack over a baking sheet to allow excess oil to drip off.

Step 7

Melt the unsalted butter in a small saucepan over low heat. Stir in remaining cayenne pepper, honey, apple cider vinegar, and brown sugar until well mixed and warm.

Step 8

Generously brush the hot butter mixture over the fried chicken until evenly coated before serving. Add extra cayenne pepper if more heat is desired.

Step 9

Serve immediately with sides of your choice, such as coleslaw or pickles, to balance the heat.

Nutrition Facts

Serving size	(1207.3g)

Amount per serving	% Daily Value*
Calories	3400.9

Total Fat 233.5g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 28.3g
Cholesterol 698.0mg	0%
Sodium 574.5mg	0%
Total Carbohydrate 148.0g	0%
Dietary Fiber 11.0g	0%
Total Sugars 40.9g
Protein 180.7g	0%

Vitamin D 142.0IU	0%
Calcium 464.2mg	0%
Iron 14.5mg	0%
Potassium 2539.1mg	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: 61.5%

Protein: 21.2%

Carbs: 17.3%