NASHVILLE UNFRIED HOT CHICKEN

So for all of you spicy food lovers out there like me, give this easy hot chicken recipe a try! You won’t regret it!


SERVES 3
A fantastic Whole30 + Paleo approved rendition on the classic soul food "Nashville Hot Chicken"

INGREDIENTS
  1. 2 tbsp. Tabasco
  2. 1 tsp. white vinegar
  3. 2 tbsp. ghee
  4. 2 cloves minced garlic
  5. 1/2 tsp. cayenne
  6. 1/2 tsp. chili powder
  7. 1/2 tsp. paprika
  8. 1 tsp. coconut aminos
  9. 6 bone-in skin on chicken thighs
  10. kosher salt, to taste
  11. black pepper, to taste
  12. 2 tbsp. avocado oil
INSTRUCTIONS
  1. Preheat oven to 475 degrees.
  2. Pat dry chicken thighs. Season them all over generously with kosher salt and pepper.
  3. Heat 2 tbsp. oil in a cast-iron skillet over medium-high heat. When pan is hot (but not smoking), place chicken, skin side down, and sear, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8 minutes.
  4. Transfer skillet to oven (chicken should still be skin side down) and cook 10 more minutes.
  5. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 3 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
  6. While chicken is resting, heat the ghee, tabasco, vinegar, coconut aminos, minced garlic, cayenne, paprika, and chili powder over medium heat. Let simmer for 3-5 minutes, you may need to reduce the heat a bit, until it is fragrant and flavors have combined.
  7. Place the chicken thighs in a large bowl. Pour sauce over the top and toss to coat.
  8. Serve immediately!

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