Paleo Nashville Hot Chicken

Get ready to spice up your paleo meal plan with this irresistible Paleo Nashville Hot Chicken! This recipe transforms a beloved Southern classic into a grain-free, gluten-free masterpiece that’s perfect for those following a paleo lifestyle. Juicy, bone-in, skin-on chicken thighs are coated in a crispy, golden crust made from coconut flour and tapioca starch, then drenched in a bold, fiery sauce featuring cayenne pepper, honey, and coconut oil for a touch of sweetness and heat. With a clever dairy-free "buttermilk" substitute made from coconut milk and apple cider vinegar, this dish remains creamy and flavorful without compromising its paleo credentials. Serve as a standalone main or pair with your favorite vegetable sides for a meal that’s equal parts wholesome and indulgent. Perfect for fans of clean eating who refuse to skimp on flavor, this Paleo Nashville Hot Chicken is a fiery favorite you won’t want to miss!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 pieces Chicken thighs, bone-in and skin-on
• 1 cup Coconut milk
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Cayenne pepper
• 2 teaspoons Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Sea salt
• 1 teaspoon Freshly ground black pepper
• 1 cup Coconut flour
• 1 cup Tapioca starch
• 1 teaspoon Baking powder (aluminum-free)
• 3 large Eggs
• 0.5 cup Coconut oil
• 2 tablespoons Honey
• 1 teaspoon Red pepper flakes (optional)

Directions

Step 1

In a bowl, combine coconut milk and apple cider vinegar to create a buttermilk substitute and let it sit for 5 minutes.

Step 2

In a large mixing bowl, combine coconut flour, tapioca starch, baking powder, paprika, garlic powder, onion powder, sea salt, and black pepper.

Step 3

In a separate bowl, beat the eggs.

Step 4

Dip each chicken thigh into the coconut milk mixture, then coat it in the flour mixture, shaking off any excess.

Step 5

Heat coconut oil in a large skillet over medium heat.

Step 6

Gently place the coated chicken thighs in the hot oil and fry until golden brown and cooked through, about 7-8 minutes per side.

Step 7

Remove chicken and drain on a platter lined with paper towels.

Step 8

In a small saucepan, combine cayenne pepper, paprika, garlic powder, honey, and 2 tablespoons of the cooking oil. Heat gently, stirring to mix the spices and honey thoroughly, about 2-3 minutes.

Step 9

Brush the spicy sauce over the fried chicken until well-coated.

Step 10

Sprinkle with red pepper flakes for additional heat if desired. Serve immediately.

Nutrition Facts

Serving size	(2169.9g)

Amount per serving	% Daily Value*
Calories	5669.7

Total Fat 332.7g	0%
Saturated Fat 166.2g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1686mg	0%
Sodium 4195.2mg	0%
Total Carbohydrate 372.7g	0%
Dietary Fiber 57.0g	0%
Total Sugars 72.3g
Protein 312.0g	0%

Vitamin D 123IU	0%
Calcium 363.7mg	0%
Iron 26.6mg	0%
Potassium 4532.2mg	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: 52.2%

Protein: 21.8%

Carbs: 26.0%