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KETO NASHVILLE HOT CHICKEN THIGHS

Welcome to my recipe blog! Today, we will be making Keto Nashville Hot Chicken Thighs. This dish is spicy, flavorful, and easy to make. It is perfect for those who love a good kick in their chicken.

Let's start by making the Keto Hot Sauce. For this, we will need 1 stick of salted butter, 1 cup of your favorite hot sauce, 3 tbsp of low carb sweetener, 1 tbsp of cayenne pepper, and 1 tbsp of smoked paprika. In a small saucepan, whisk all the ingredients together over low heat. Do not let the sauce boil or the butter will separate. Set aside.

Next, let's prepare the spice rub. In a shallow bowl, combine 2 tbsp of smoked paprika, 2 tbsp of cayenne powder, 1 tbsp of real salt, 1 tbsp of granulated onion, 1 tbsp of granulated garlic, 1 tbsp of baking soda, and 1 tsp of white pepper. Mix well.

Now, let's move on to the chicken. Preheat your oven to 425 degrees F. Season your chicken thighs with the spice rub, making sure to coat both sides generously. Lay the chicken thighs on a sheet pan lined with parchment paper. Bake for about 45 minutes until chicken thighs reach 175 degrees and the skin is crispy.

The recipe for Sheet Pan Crispy Chicken Skin involves baking chicken thighs in the oven instead of frying them for simplicity. By allowing the chicken to air dry in the fridge the night before and adding baking soda to the spice rub, the skin becomes extra crispy. This recipe can also be made in an Air fryer and can be adjusted to use chicken wings or breasts. Dark meat can be cooked to a higher internal temperature and remain juicy, with the recommended temperature being 175-180 degrees F, whereas breast meat should only be cooked to 160 degrees F. The chicken thighs are considered the juiciest and meatiest part of the bird, making them a preferred choice.

While the chicken is cooking, let's finish the hot sauce. In a small saucepan, whisk together the butter, low carb sweetener, cayenne pepper, paprika, and hot sauce over low heat. Whisk constantly until the butter is fully incorporated into the sauce. Remove from heat as soon as it is fully mixed. Set aside.

Once the chicken is fully cooked, dunk or brush the chicken thighs in the hot sauce to fully coat. For an optional garnish, you can add dill pickle chips and parsley.

Ingredients

  • 2 lbs Chicken Thighs 8 Thighs

Nashville Hot Sauce

  • 1 stick Salted Butter
  • 1 cup Hot Sauce
  • 3 tbsp Low carb sweetener
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Smoked Paprika

Spice Rub

  • 2 tbsp Smoked Paprika
  • 2 tbsp Cayenne Pepper
  • 1 tbsp Real Salt
  • 1 tbsp Granulated Onion
  • 1 tbsp Granulated Garlic
  • 1 tbsp Baking Soda
  • 1 tsp White Pepper

Ingredients

  • 2 lbs Chicken Thighs 8 Thighs

Nashville Hot Sauce

  • 1 stick Salted Butter
  • 1 cup Hot Sauce
  • 3 tbsp Wondrose Low carb sweetener
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Smoked Paprika

Spice Rub

  • 2 tbsp Smoked Paprika
  • 2 tbsp Cayenne Pepper
  • 1 tbsp Real Salt
  • 1 tbsp Granulated Onion
  • 1 tbsp Granulated Garlic
  • 1 tbsp Baking Soda
  • 1 tsp White Pepper

Additional Garnish:

  • 1 cup Dill Pickle Chips
  • 1 tbsp Parsley

Instructions:

  • Preheat oven to 425 degrees F.

  • Combine seasoning to prepare rub seasoning. Trim off any extra skin and shape chicken thighs so they sit flat on the sheet pan. Generously season both sides of chicken thighs.

  • Lay chicken thighs on sheet pan lined with parchment paper. Bake for about 45 minutes until chicken thighs reach 175 degrees and skin is crispy.

  • in a small saucepan whisk together butter, wondrose, Cayenne, paprika and hot sauce over low heat. Whisk constantly and do not let the sauce boil or the butter will seperate. Remove from heat as soon as butter is fully incorporated into the sauce. Set aside.

  • Once chicken is fully cooked dunk or brush chicken thighs in sauce to fully coat. Serve with dill pickle chips.

  • 1 cup Dill Pickle Chips
  • 1 tbsp Parsley

Instructions

  • Preheat oven to 425 degrees F.

  • Combine seasoning to prepare rub seasoning. Trim off any extra skin and shape chicken thighs so they sit flat on the sheet pan. Generously season both sides of chicken thighs.

  • Lay chicken thighs on sheet pan lined with parchment paper. Bake for about 45 minutes until chicken thighs reach 175 degrees and skin is crispy.

  • in a small saucepan whisk together butter, wondrose, Cayenne, paprika and hot sauce over low heat. Whisk constantly and do not let the sauce boil or the butter will seperate. Remove from heat as soon as butter is fully incorperated into the sauce. Set aside.

  • Once chicken is fully cooked dunk or brush chicken thighs in sauce to fully coat. Serve with dill pickle chips.

You can serve your Keto Nashville Hot Chicken Thighs alongside steamed veggies like broccoli and cauliflower. If you have guests who are not on the keto diet, you can pair the chicken with an optional side of keto potato salad.

I hope you enjoy this recipe as much as I do! Don't be afraid to adjust the spiciness level to your liking. Bon appétit!