Getting enough protein as you age is essential for maintaining your muscle and strength, metabolic health, and overall vitality. And here’s a delicious way to do just that: my Crispy Hot Chicken and Gluten-Free Biscuits recipe. This nutrient-dense, comfort-food-inspired meal provides a healthy dose of clean, high-quality protein and is great example of how food can be both functional and flavorful. Who knew healthy eating could feel so decadent? Enjoy every bite—your body deserves it!
Crispy Hot Chicken with Gluten-Free Biscuits
6 servings
Prep time:
25 min
Cook time:
50 min
Ingredients
Chicken
- 4-6 pasture-raised chicken thighs, skinless and boneless
- 2 tablespoons no sugar added hot sauce of choice, with apple cider vinegar (if you can’t find one with apple cider vinegar, add 1 tablespoon of it to this part of the recipe)
- ¼ cup canned full-fat coconut milk
- 2 pasture-raised eggs, beaten
- ½ cup brown rice flour
- ¼ cup arrowroot flour
- ¼ teaspoon Himalayan salt
Biscuits
- 1 ½ cups gluten-free flour for baking
- 1 tablespoon baking powder
- ½ teaspoon Himalayan salt
- 4 tablespoons grass-fed ghee, cold
- ½ cup canned full-fat coconut milk
- ½ tablespoon apple cider vinegar
Chicken Glaze
- ¼ cup grass-fed ghee, cold
- 1 tablespoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon Himalayan salt
- ¼ teaspoon black pepper
Optional serving suggestion
- Avocado slices
- Maple syrup
Method
Step 1
Preheat the oven to 425°F. Line a baking sheet with parchment paper. While the oven is preheating, add the chicken thighs, hot sauce, coconut milk, and eggs to a small mixing bowl. Mix well until the chicken is evenly coated, then set aside while you prepare the biscuits.
Step 2
In a medium mixing bowl, add flour, baking powder, and salt. Mix well. Using a fork, incorporate the cold ghee until the flour resembles breadcrumbs. Add coconut milk and apple cider vinegar, then mix until combined.
Step 3
Transfer dough onto parchment paper and flatten. Fold the dough over on itself a few times, then gently roll out again until about 1-inch thick. Cut biscuits into rounds using a cup or cookie cutter. Transfer onto lined baking sheet and leave a 1-inch gap between biscuits. Bake for 15 minutes or until lightly browned.
Step 4
While the biscuits bake, transfer the chicken to a plate, reserving the marinade. In a mixing bowl, combine the brown rice flour, arrowroot, and salt. Coat each piece of chicken in the flour, dip back into the marinade, then coat with flour again. Place on a rack and let dry for 15 minutes before transferring to a parchment-lined baking sheet.
Step 5
When chicken is fully coated, make the glaze by adding all of the glaze ingredients into a small saucepan over medium heat. Evenly coat both sides of the chicken with the glaze.
Step 6
Transfer to the oven for a total of 40 minutes, or until golden brown, flipping the chicken after 20 minutes. Serve immediately with the biscuits, and optionally, add avocado slices and a drizzle of maple syrup, if using.
Nutritional analysis (does not include optional topping):
Calories: 521, Total Fat: 28g, Saturated Fat: 16g, Cholesterol: 196mg, Fiber: 2g, Protein: 24g, Carbohydrates: 41g, Sodium: 725mg, Sugars: 1g, Net Carbs: 39g
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