I have been craving hot chicken. This spicy Nashville dish is popular for a reason…It’s soooo addicting. I satisfied my craving by making this healthier baked version.
This baked version of Nashville’s classic dish is easy and delicious. You don’t have to mess with any oil for frying! Like a true southern girl, I served my hot chicken on a pimento cheese biscuit (get recipe here). So the biscuits are not so healthy…
When I don’t feel like making biscuits (or don’t need to be eating them…), I make my Zesty Oven Baked Sweet Potato Fries to serve alongside crunchy hot chicken. Another good side are some Roasted Vegetables!
Healthier Nashville Hot Chicken
This spicy Nashville Hot Chicken dish is popular for a reason…It’s so addicting! I satisfied my craving by making this healthier baked version for weeknight dinners.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Dinner
Ingredients
- 1 1/2 cups buttermilk
- 2 Tablespoons hot sauce (I like Franks)
- 4–6 chicken breast, thin cutlets
Crust:
- 2 cups Corn Flakes, crushed extra fine
- 1 cup flour
- 1 teaspoon salt
- 1 Tablespoon garlic powder
- 1 Tablespoon paprika
- 2 teaspoons onion powder
- 1 teaspoon pepper
- 2 teaspoons cayenne pepper (optional)
Instructions
- Mix together the hot sauce and buttermilk. Add the chicken and refrigerate for 30 minutes.
- Preheat the oven to 425 degrees.
- Mix together all of the “crust” ingredients in a large bowl.
- Grease a baking pan well.
- Take the marinated chicken. Coat with the “crust” ingredients. Place on the greased pan.
- Bake chicken for 20 minutes on the middle rack.
Notes
* I crush my cornflakes by pounding them in a sealed plastic bag using a rolling pin. It’s great for getting out any aggression!
Leave a Reply