Nashville Hot Chicken- Gluten/ Dairy Free

Nashville hot chicken can be dairy free, it can be made gluten free but it is certainly NOT nightshade free.  This trendy dish began appearing everywhere about 10 years ago.  These days, we are famous for it.  It is super simple to make and you can control the heat!    It is perfect for Super Bowl so I am whipping some up for my husband today.

If you like it hot, you will love this!

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WET DREDGE INGREDIENTS:

  • 1/2 cup goat milk
  • 3 large eggs
  • 1 & 1/2 tablespoons Louisiana hot sauce (or more)
  • Salt and pepper

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DRY DREDGE INGREDIENTS:

  • 1 & 3/4 cups King Arthur gluten free all-purpose flour
  • 1/4 cup of Argo cornstarch
  • 1 tablespoon of Clabber Girl baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon of dried parsley
  • 1/2 teaspoon white pepper
  • 1 teaspoon of Morton Kosher Sea salt
  • 10 cracks of black pepper

SPICY SAUCE INGREDIENTS:

  • 1/2 cup butter OR Earth Balance melted
  • 3 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon clove
  • 1/4 teaspoon of white pepper
  • Sea salt and freshly ground black pepper

OTHER:

  • 1 pound of frying chicken, wings or drumettes
  • Pickle slices, for serving
  • Peanut Oil for Frying

 

INSTRUCTIONS:
Mix the wet dredge.  Place the chicken in the dredge, cover and refrigerate. It can be refrigerated overnight.

Mix the dry dredge ingredients.  Gluten free flour needs help so be sure to salt and pepper to taste.

Remove chicken from the wet dredge shaking off the excess liquid.    Liberally coat in the dry mixture.   Set aside for frying (I know this violates the dry…wet..dry rule but it is the way I do it).

Bring peanut oil up to 325 degrees in a deep fryer.  The oil is ready when an inserted wooden spoon boils (if you don’t have a thermometer).

Fry chicken in small batches until they reach and internal temperature of 155-160.  There will be some carry over putting it at the recommended 165.   Once fried, place on a rack to drain in a warming oven. Wings and drumettes take about 3.5 minutes.

SAUCE INSTRUCTIONS:
Whisk the dry ingredients into the melted butter over low heat.  Whisk until combined.  Toss the chicken in the sauce and serve with pickles!  Of course, I have to put something pretty on top like parsley.

Happy Super Bowl!

 

 

 

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