Southern-Style Baked Hot Chicken: A Healthier Twist
The Classic Reimagined
Nashville’s signature hot chicken gets a healthier makeover in this recipe, swapping deep-frying for baking without sacrificing the crunchy, spicy goodness.
Marinating Magic
To start, marinate skin-on, bone-in chicken pieces in a mixture of buttermilk, Dijon mustard, garlic, and cayenne pepper for at least 2 hours or overnight. This step is crucial for tender, flavorful chicken.
Spicy Dredge
Next, create a thick dredge by combining panko breadcrumbs with olive oil, cayenne pepper, chili powder, Creole seasoning, brown sugar, garlic powder, onion powder, and black pepper. This blend of spices adds depth and heat to the dish.
Baking to Perfection
Preheat your oven to 400°F and grease a wire rack with olive oil. Remove the chicken pieces from the marinade, coat in the spicy dredge, and place them on the wire rack in a single layer. Bake for about 40 minutes, or until the chicken is cooked through.
Serve with Flair
Serve your baked hot chicken with sliced white bread and bread and butter pickles for a satisfying, Southern-inspired meal. For the truly adventurous, have a bottle of hot sauce on hand for added heat.
Recipe Details
Yield: 4 servings
Difficulty: Easy
Total Time: 1 hour, plus at least 2 hours marinating time
Active Time: 20 minutes
Ingredients
For marinating:
- 1 cup nonfat buttermilk
- 2 tablespoons Dijon mustard
- 6 cloves garlic, minced
- 1 1/2 teaspoons cayenne pepper
For dredging:
- 3 cups panko
- 3 tablespoons olive oil, plus more for the rack
- 1 1/2 teaspoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons Creole seasoning
- 1/4 cup packed brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
For serving:
- Sliced white bread
- Bread and butter pickles
Leave a Reply