Baked Nashville Hot Chicken -

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Baked Nashville Hot Chicken

Can’t make it to the Music City anytime soon? Then try out this Baked Nashville Hot Chicken at home!

Prep Time20

Cook Time20

Marinating Time4

Total Time4 40

Course: Main Course, Sandwich

Cuisine: American, Southern

Keyword: chicken, fried chicken, Nashville hot chicken

Servings: servings

Calories: 532kcal

Author: David

Ingredients

For the Chicken

4 boneless skinless chicken breasts
2 tsp kosher salt
1½ tsp black pepper

For the Dry Dip

½ cup all-purpose flour
½ tsp salt
1 tsp black pepper

For the Wet Dip

1 large egg
⅓ cup buttermilk
½ Tbsp Louisiana-style hot sauce I used Tabasco

For the Coating

1 cup Panko-style breadcrumbs

For the Spicy Oil

¼ cup olive oil
1-3 tsp cayenne pepper see note
1 tsp brown sugar
¼ tsp salt
½ tsp black pepper
¼ tsp chili powder
¼ tsp paprika
¼ tsp garlic powder

For serving

White sandwich bread
Pickle slices

Instructions

Rinse chicken breasts and pat dry with paper towel. Rub/press salt and black pepper into both sides of chicken. Cover and refrigerate for at least 4 hours, or overnight.
Preheat oven to 425°F.
Line a baking sheet with parchment paper. Spray with non-stick cooking spray; set pan aside.
Using a medium bowl, whisk the Dry Dip ingredients (flour, salt and pepper) together until well blended; set aside.
In a separate medium bowl, whisk the Wet Dip ingredients (egg, buttermilk, hot sauce) together until well blended; set aside.
Place the Panko crumbs on a plate or in a third shallow bowl.
Working with one chicken breast at a time, dredge the chicken in the Dry Dip, then dip into the Wet Dip and finally dredge in Panko. (Tip: Press the Panko crumbs gently into the chicken so they stick.) Repeat with remaining chicken breasts.
Place chicken breasts on prepared baking sheet. Bake at 425°F for 10 minutes. Flip chicken over and continue baking for 10-12 more minutes, or until chicken is fully cooked. (Note: Baking time will vary based on thickness of chicken breasts.)
While chicken is baking, whisk together all ingredients for Spicy Oil (olive oil, cayenne pepper, brown sugar, salt, pepper, chili powder, paprika and garlic powder). Once chicken is fully baked, brush tops of chicken with Spicy Oil.
Serve hot chicken on white sandwich bread topped with pickle slices.

Notes

Adjust the amount of cayenne to your personal preference. Or make two half-batches of the Spicy Oil with different levels of heat. We found that 1–1½ teaspoons of cayenne pepper was noticeably spicy without killing your taste buds. But feel free to play around here!

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