Crispy Baked Hot Chicken: A Southern Twist

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

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