This Nashville hot chicken delivers everything you want from the original: a deeply seasoned, cracker-crisp crust that shatters around juicy, well-brined thighs and drumsticks. The chicken soaks in a tangy, spiced milk brine before getting a thorough dredge and a long fry in neutral oil until deep golden-brown. What really sets it apart is that fiery hot oil paste, brushed on generously right after frying so cayenne, brown sugar, and smoked paprika cling to every ridge of the crust. Piles of cool, briny dill pickles on top cut through the heat and add the crunch this dish is known for. It's a great fit for a gluten free table, with all the smoky, spicy punch of the classic version intact. Serve it hot, straight off the rack, for the best contrast between crackling crust and tender meat underneath.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
