Dairy Free Nashville Hot Chicken
Nashville hot chicken has a reputation for being one of those crave-worthy, sweat-on-your-brow experiences — and this version delivers every bit of that heat and crunch without a drop of dairy anywhere in the recipe. The secret starts with a brine made from dairy-free milk spiked with apple cider vinegar and hot sauce, which curdles into a convincing buttermilk substitute that tenderizes the chicken and helps the seasoned flour-and-cornstarch dredge grip tight. After a long soak and a proper fry in a Dutch oven, each piece comes out with a shatteringly crisp, deep golden crust that holds up beautifully under the finishing paste. That paste — built from reserved frying oil, cayenne, dark brown sugar, smoked paprika, and garlic powder — is what separates this from ordinary fried chicken, painting on a glossy, fiery coating that hits every single bite. Served on white bread with a pile of dill pickles, it's the full Nashville experience, and the bread soaks up all that spiced oil in the best possible way. This recipe makes four generous servings, so it's ideal for a weekend dinner when you want something genuinely impressive on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the brine
- 2 cups dairy free milk
- 2 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 1 tbsp kosher salt
- 1 tsp black pepper
- 3 ½ lb bone-in, skin-on chicken pieces (drumsticks and thighs)
For the dredge
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
For frying
- 4 cups neutral oil (such as canola oil or vegetable oil), for frying
For the hot oil paste
- ½ cup frying oil, reserved from the pot after frying
- 3 tbsp cayenne pepper
- 1 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp kosher salt
For serving
- 4 slices white bread
- ½ cup dill pickle slices
Instructions
- 1
In a large bowl, whisk together the dairy free milk, apple cider vinegar, hot sauce, 1 tbsp kosher salt, and 1 tsp black pepper. Let the mixture stand for 2 minutes until it curdles slightly into a dairy-free buttermilk. Add the chicken pieces, turning to coat, then transfer everything to a large zip-top bag or covered container and refrigerate for at least 4 hours or up to overnight.
- 2
When ready to cook, set a wire rack over a rimmed baking sheet. In a large shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!