Gluten-Free Baked Nashville Hot Chicken

Course Dinner
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Author J Trogstad


  • 2 pounds chicken skinless breasts
  • 1/2 cup buttermilk
  • 1/4 cup GF hot sauce
  • 1 TBSP GF yellow mustard
  • 2 eggs beaten
  • 1/4 cup fresh honey
  • 1/2 cup BHHY's Bisquick Mix
  • 2 TBSP cayenne pepper
  • 1 TBSP chili powder
  • 2 TBSP BHHY Cajun Seasoning
  • 1 TBSP brown sugar
  • 2 TBSP garlic powder
  • 2 TBSP onion powder
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp ground mustard optional
  • 2 TBSP coconut oil


  1. In a large bowl, combine the buttermilk, hot sauce and yellow mustard thoroughly. Coat the skin in the liquid and place the bowl covered in plastic wrap in the refrigerator to marinate for 30-60 minutes.
  2. While marinating, combine the GF Bisquick Mix, cayenne pepper, chili powder, cajun seasoning, brown sugar, garlic powder, onion powder, cinnamon, salt and pepper, and ground mustard together in a large mixing bowl and mix well. Set aside.
  3. In a small mixing bowl combine the beaten egg and honey together.
  4. Preheat your oven to 400*F. Line a four-sided baking sheet with tin foil and place a baking rack on top of it if available. Set aside. Heat a large skillet with the coconut oil over medium heat.
  5. Take the chicken out of the refrigerator and drop each piece in the egg mixture and allow the excess to run off. Place each piece directly into flour mixture and coat all sides thoroughly.
  6. Place each piece into the hot skillet and allow the outside of each piece to cook, brown, and crisp on both sides, about 1-2 minutes. Remove each piece and place on the baking sheet.
  7. Bake for 20-30 minutes or until the chicken is fully cooked through. For my oven, it is 25 minutes. Allow to cool before devouring!