Nashville hot chicken is all the rage, with its spicy kick. But it’s also deep-fried — not so healthy. This baked version keeps all the intense spiciness thanks to the amazing marinade… and loses all that greasiness. Enjoy it to your heart’s content!

Number of Servings: 4

Prep Time:  3 hours (hands-off)

Cook Time: 30 minutes

Total Time: 3 ½ hours

Ingredients

1 cup buttermilk

1 ½ cups hot sauce, divided

2 teaspoons paprika

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon onion powder

¼ teaspoon cayenne

4 boneless skinless chicken breasts

Olive oil or cooking spray, for coating

1 ½ cups breadcrumbs

2 tablespoons unsalted butter

Preparation

  1. In a medium bowl, combine buttermilk, ½ cup of hot sauce, paprika, garlic powder, salt, onion powder and cayenne. Submerge the chicken into the marinade, cover and allow to marinade for at least 3 hours, but up to overnight. 
  2. Preheat oven to 375 degrees. Line a baking sheet with a cooling rack then coat with oil or cooking spray. Set aside.
  3. Remove the chicken from the marinade and allow any excess to drip. Coat the chicken in the breadcrumbs and place on the cooling rack. Repeat until all chicken is coated. Drizzle chicken with oil or lightly spray with cooking spray. 
  4. Place chicken in the oven and bake for 30-35 minutes, or until chicken is golden in color and cooked to an internal temperature of 165 degrees.
  5. While the chicken is in the oven, prepare the sauce. In a small saucepan, simmer the remaining hot sauce and butter. Remove from heat when butter has melted.
  6. Drizzle the chicken with the sauce or use as a dipping sauce.

Cook’s Notes

  1. Sauce will keep in an airtight container for up to 1 week.
  2. Use breadcrumbs, cornflakes crumbs, chickpea crumbs, etc. Whatever you prefer!