For those of you that know me, knows how much I love spicy food. If I could I would probably eat hot wings at least once a day. One of the things Tennessee is known for is their food. Specifically their nashville hot chicken. I have never been to Nashville but I have a feeling I would love all of their keto approved food.
By the way, Nashville is definitely on my list of places to visit!
I am not going to lie this recipe was a tricky one. Most nashville hot recipes I have seen require you to use buttermilk. Buttermilk is very much not keto friendly. Milk is not really keto friendly. Heavy cream is keto friendly. I tried using heavy cream and failed miserably taste wise.
Well I had to think out of the box and came up with something that worked perfectly for me. I really think you will love this recipe..
Ingredients
- 8 tablespoons of sweet cream salted butter
- 1/3 cup of unflavored whey protein
- 1 tablespoon of Himalayan pink salt
- 1/4 cup of pickle brine
- 2 tablespoons of hot sauce (I use the hottest I can stand but you can use your favorite)
- 1 large egg
- 2 cups of almond flour
- 1/4 cup of lard
- 3 tablespoons of cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon black pepper
- 1 cup of coconut oil
- heavy whipping cream (to taste)
- 1/4 cup more of the butter)
Let’s get started
Make sure to clean your chicken! melt butter first and whisked in the protein for a perfect thick base for your buttermilk. Then add a bit of water and heavy whipping cream to your desired thickness. Whisk your keto buttermilk with pickle brine, hot sauce and the egg. Cover the chicken with this mix then cover and refrigerate for a couple of hours.
Mix the almond flour and some of the salt together in a dish. Remove the chicken from the refrigerator. Toss the chicken in the almond flour mix. Then for good measure put the chicken back into the butter milk mixture. After that repeat by putting the chicken back into the almond flour mix. Let sit for 10 minutes.
Almost there
Place the 1/4 cup of butter and lard in a pan or pot. Throw in the cayenne, garlic powder, paprika, black pepper and some salt. Cook and stir until the lard has melted then turn on low to keep warm.
Put your coconut oil in a cast iron skillet. Heat and put your chicken in the hot oil. make sure the chicken is cooked through which is about 160 degrees F. Then take the chicken put in a bowl and add some of the sauce (as much as you like) and toss. You can even put them in the oven for 2 minutes to really let that sauce sink in.
Thanks for checking out my article and I hope you enjoy the recipe. If you haven’t already, smash that share button and subscribe to my keto news letter. I promise to give you daily keto content.
If you liked this recipe you may like my chicken jambalaya recipe as well
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