Gluten-Free Nashville Hot Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
• 1 cup rice flour 1 cup rice flour
• 2 tbsp paprika 2 tbsp paprika
• 1 tbsp cayenne pepper (adjust to taste) 1 tbsp cayenne pepper (adjust to taste)
• 1 tsp garlic powder 1 tsp garlic powder
• 1 tsp onion powder 1 tsp onion powder
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 2 large eggs 2 large eggs
• 2 tbsp olive oil or other high-heat oil, for frying 2 tbsp olive oil or other high-heat oil, for frying
• 2 tbsp butter or dairy-free butter alternative 2 tbsp butter or dairy-free butter alternative
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup GF chicken or vegetable stock 1 cup GF chicken or vegetable stock
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp apple cider vinegar 1 tsp apple cider vinegar

Instructions

1. 1

   In a shallow dish, whisk together the rice flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper to create the seasoned coating. In a separate shallow dish, whisk the eggs until well combined.

2. 2

   Dredge each piece of chicken first in the whisked eggs, allowing any excess to drip off, then coat thoroughly in the seasoned rice flour mixture, pressing gently to ensure it adheres. Place the coated chicken pieces on a plate or baking sheet.

3. 3

   Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering, about 3-5 minutes. Carefully add the coated chicken pieces in a single layer, being careful not to overcrowd the pan; you may need to fry in batches. Cook for about 6-8 minutes per side, until the coating is golden brown and crispy, and the chicken is cooked through to an internal temperature of 165°F (74°C).

4. 4

   Once cooked, transfer the crispy chicken to a wire rack set over a baking sheet to drain any excess oil. In a small saucepan, melt the butter or dairy-free alternative over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

5. 5

   Whisk in the GF chicken stock and GF tamari or coconut aminos. In a small bowl, whisk the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, then gradually whisk this slurry into the simmering sauce. Continue to cook for 2-3 minutes, stirring constantly, until the sauce has thickened to a glossy consistency. Stir in the apple cider vinegar.

6. 6

   Return the fried chicken pieces to the skillet with the sauce. Gently toss the chicken to coat evenly with the spicy sauce, ensuring each piece is well-covered. Serve immediately over steamed rice or your favorite gluten-free side.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.