Spicy, Crispy, and Bold—A Clean, Oven-Baked Take on a Southern Favorite

Nashville hot chicken isn’t just fried chicken with heat—it’s a full-blown flavor experience. Crunchy on the outside, juicy inside, and brushed with that fiery, smoky cayenne oil that gives it its signature kick. This clean version delivers all the bold flavor you love, but it’s baked instead of deep-fried, and made with real, simple ingredients.

I started making this Nashville hot chicken recipe during one of my Southern food cravings (yes, those happen often in our house), but I wanted to skip the heavy frying oil and still get that crave-worthy crunch. With a few simple swaps, I found the perfect balance—crispy, spicy, and totally satisfying.

Perfect for dinner, game day, or whenever you want to bring the heat—without the grease.

Ingredients

For the Chicken:

• 1½ lbs chicken thighs or drumsticks (bone-in, skin-on or boneless)

• 1 cup almond milk or buttermilk

• 1 tablespoon hot sauce

• 1 cup almond flour or whole wheat breadcrumbs

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• Olive oil spray (for baking)

For the Nashville Hot Oil:

• 3 tablespoons avocado oil or melted ghee

• 1–1½ tablespoons cayenne pepper (adjust to taste)

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon chili powder

• ½ teaspoon honey (optional for balance)

Instructions

1. Marinate the Chicken: In a bowl, combine almond milk and hot sauce. Add chicken and marinate for at least 30 minutes, or up to overnight in the fridge.

2. Preheat Oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.

3. Bread the Chicken: In a shallow dish, mix almond flour or breadcrumbs with spices. Remove chicken from marinade and coat evenly in the dry mixture. Press gently to help it stick.

4. Bake: Place chicken on the rack and spray lightly with olive oil. Bake for 35–45 minutes, flipping halfway, until golden brown and internal temp reaches 165°F.

5. Make the Hot Oil: In a small pan, warm oil or ghee over low heat. Stir in cayenne, paprika, garlic powder, chili powder, and honey (if using).

6. Brush & Serve: When chicken is done, brush generously with the hot oil. Serve immediately with pickles and a side of clean coleslaw or baked sweet potato fries.

Sarah’s Hot Chicken Tips

• Not Too Spicy? Use 1 tablespoon cayenne or less, and balance the heat with a touch more honey.

• Extra Crispy: Finish under the broiler for 2–3 minutes at the end.

• Air Fryer Friendly: Cook at 375°F for 20–25 minutes, flipping once.

• Perfect Pairing: Serve on a slice of whole grain toast with a smear of Greek yogurt ranch and pickles for the full Nashville experience.

Why You’ll Love This Recipe

It’s crispy, spicy, and just the right amount of indulgent—without being fried in a vat of oil. This recipe brings that fiery Southern heat with a clean twist your body (and tastebuds) will thank you for.

Once you try it, plain chicken just won’t cut it anymore.

Nutrition (Per Serving – serves 4):
Calories: 370
Protein: 32g
Fat: 22g
Carbs: 9g
Fiber: 2g
Sugar: 1g