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Nashville Hot Chicken, Keto-Breaded

Crispy pork-rind-breaded chicken thighs brushed with a fiery cayenne-lard paste, Nashville style.
Print Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 510kcal

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 1/2 cups pork rinds finely crushed
  • 1/2 cup almond flour
  • 2 large eggs beaten
  • 1/2 cup avocado oil for frying
  • 1/3 cup avocado oil or melted lard (for hot paste)
  • 2 tbsp cayenne pepper
  • 1 tsp brown sugar substitute
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Pickle slices, for serving

Instructions

  • Mix crushed pork rinds and almond flour in a shallow bowl.
  • Dip chicken thighs in beaten egg, then press into the pork rind mixture, coating thoroughly.
  • Heat avocado oil in a skillet over medium-high heat. Fry chicken 6–7 minutes per side, until golden and cooked through (165°F internal). Rest on a wire rack.
  • Whisk together the frying oil or lard, cayenne, brown sugar substitute, garlic powder, and smoked paprika until smooth.
  • Brush the hot paste generously over the fried chicken while still hot.
  • Serve immediately with pickle slices.

Nutrition

Serving: 1serving | Calories: 510kcal | Protein: 36g | Fat: 38g | Fiber: 1g
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