Gluten Free Nashville Hot Chicken Sandwiches
A spicy, crispy chicken sandwich that hits every craving—gluten-free, high-protein, and totally customizable. Make it bunless or loaded with toppings. Adjust the heat to fit your family’s taste.
Ingredients
- 1 lb chicken breast sliced into strips
- 1.5 cups gluten-free all-purpose flour
- Water enough to make a thin batter
- 1-2 tbsp Nashville Hot Seasoning
- Oil for pan frying
- Optional: pickles lettuce, GF or regular buns
Nashville Hot Seasoning
- 8 tbsp cayenne pepper scale down for milder flavor
- 1/2 cup Swerve brown sugar
- 2 tbsp paprika
- 1 tbsp sea salt
- 1 tbsp celery salt
- 1 1/2 tbsp chipotle powder
- 2 tsp garlic powder
- 2 tsp black pepper
Nashville Hot Aioli
- 4 tbsp light mayo
- Splash of pickle juice
- 1/2-1 tbsp Nashville Hot Seasoning
Instructions
- Mix all seasoning ingredients together and set aside.
- Slice chicken into cutlets lengthwise and flatten slightly if needed.
- In a bowl, mix flour with just enough water to create a thin pancake-like batter. Stir in 1–2 tbsp of your seasoning mix.
- Heat oil in a skillet—just enough to coat the bottom (about 1/4 cup total).
- Dredge chicken in batter and fry for 3–4 minutes per side, until golden brown and internal temp reaches 165°F.
- Remove chicken and place on a plate lined with paper towels to soak up excess oil.
- For the sauce: mix light mayo, 1/2 to 1 tbsp seasoning, and a splash of pickle juice.
- Assemble: bun or lettuce wrap, hot mayo, chicken, more mayo, pickles, lettuce—whatever toppings your family loves.
Notes
Macros (Per Serving – No Bun)
- Calories: 330
- Protein: 30g
- Carbs: 10g
- Fat: 18g