Baked Nashville Hot Chicken

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1/4 tsp Garlic powder

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 tbsp Louisiana-style hot sauce
  • 1 Pickle, slices

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 3 tsp Black pepper
  • 1 tsp Brown sugar
  • 1 tsp Cayenne pepper
  • 1/4 tsp Chili powder
  • 2 tsp Kosher salt
  • 1/4 tsp Paprika
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 1 cup Breadcrumbs, panko style
  • 1 White sandwich bread

• Dairy

  • 1/3 cup Buttermilk

Found on spicedblog.com

Description

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tsp kosher salt
• 1½ tsp black pepper
• ½ cup all-purpose flour
• ½ tsp salt
• 1 tsp black pepper
• 1 large egg
• ⅓ cup buttermilk
• ½ Tbsp Louisiana-style hot sauce (I used Tabasco)
• 1 cup Panko-style breadcrumbs
• 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
• White sandwich bread
• Pickle slices

Directions

• 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.