Nashville-Style Hot Fried Chicken (Gluten Free)
Talk about a total crowd pleaser! Who doesn’t love fried chicken? I don’t make it often but when I do…OMG! Nashville-Style Hot Fried Chicken (Gluten Free) is so good, you won’t even believe it’s gluten free! Dig in and enjoy each crispy, spicy, and delectable morsel. No conversation needed at this meal.
Jump to RecipeSeasoned Chicken Thighs
Toss chicken with black pepper and 1/2 teaspoon salt in a large bowl.
Seasoned Gluten Free Flour
Whisk flour and remaining 4 teaspoons salt in another large bowl or pie dish.
Ingredients for Buttermilk Mixture
Whisk eggs, buttermilk, and hot sauce in a large bowl.
Assembly Line for Chicken Dredging
Organize flour, buttermilk mixture, and chicken into an assembly line. Pat chicken dry. Working 1 piece at a time, dredge chicken in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place carefully in oil.
Frying Chicken Thighs
Working in two batches and returning oil to 325° between batches, fry chicken, turning occasionally, until outside is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 165°, approx. 9-10 minutes.
Fried Chicken on Wire Rack
Transfer to a wire rack set inside a baking sheet lined with paper towels.
Nashville-Style Hot Oil
Place cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl. Combine spices together. Once chicken is done frying, carefully whisk in one cup of the hot frying oil into the spice mixture to make the Nashville-Style Hot Oil.
Nashville-Style Hot Fried Chicken (Gluten Free)
Brush fried chicken with spicy oil. Serve with pickles. And dig in!
Nashville-Style Hot Fried Chicken – (Gluten Free)
Equipment
- Deep-fry thermometer
- Wire rack
Ingredients
- 3 lbs. chicken thighs (See NOTES section below) boneless, skinless
- 1 tablespoon freshly ground black pepper
- 4 teaspoons plus 1/2 teaspoon kosher salt divided
- 2 large eggs
- 1 cup buttermilk make your buttermilk by combining whole milk with 1 tablespoon white vinegar or lemon
- 1 tablespoon vinegar-based hot sauce such as Tabasco
- 3 cups all-purpose gluten free flour I used Bob’s Red Mill All-Purpose Gluten Free Flour
- Vegetable oil for frying; about 10 cups, fill bottom 1/3 of dutch oven
- 1-2 tablespoons cayenne pepper see NOTES section below
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- sliced pickles for serving
Instructions
- Trim as much fat as possible from the chicken thighs.
- Toss chicken with black pepper and 1/2 teaspoon salt in a large bowl. Cover and chill at least 30 minutes.
- Whisk eggs, buttermilk, and hot sauce in a large bowl. Set aside.
- Whisk flour and remaining 4 teaspoons salt in another large bowl or pie dish. Set aside.
- Fit a Dutch oven with a thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer reads 325°.
- Organize flour, buttermilk mixture, and chicken into an assembly line. Pat chicken dry before dredging to get maximize crispiness. Working 1 piece at a time, dredge chicken in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place carefully in oil.
- Working in two or so batches and returning oil to 325° between batches, fry chicken, turning occasionally, until outside is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 165°, approx. 9-10 minutes.
- Transfer fried chicken pieces to a clean wire rack set inside a baking sheet.
- Once all chicken has been fried, let oil cool slightly.
- Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; then carefully whisk in 1 cup frying oil.
- Brush fried chicken with spiced oil. Serve with pickles (see NOTES section below for link to my Homemade Dill Pickles…Easy as 1,2,3). And dig in!
Notes
Recipe from Bon Appetit. Original recipe is from Hattie B’s in Nashville. The recipe has been modified by me for gluten free eating.
If you like this recipe, you may also like these other GFchow recipes. Crispy Korean Fried Chicken Nuggets, Panko Crusted Chicken Breasts, and Homemade Dill Pickles…Easy as 1,2,3.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
I was intimidated by this recipe at first, but got up the nerve and so glad I did. It is pure crispy deliciousness. I even made a batch with tofu for my non meat eater. She loved it too.
Love the tofu idea. I’m going to try that! And I’m glad you didn’t let the recipe intimidate you!
Michelle — OMG — home-run recipe!!! my kids, husband and inlaws all enjoyed. I’ll definitely be making this again. THANK YOU!!!
YES!! Sounds like the Nashville Hot Fried Chicken was a hit. Love it!
I love when everyone enjoys a recipe. Puts a smile on my face 🙂
Recently made this, and my family went wild! My husband said, it’s the best fried chicken he’s ever had! My sister ate the leftovers a couple of days later, and she loved them, too!
I crave this dish all of the time! It’s a winner and I’m psyched your family thought so too!