Baked Nashville Hot Chicken

Dinner

Baked Nashville Hot Chicken

Last September I went to Nashville (here, here and here) to work for Renaissance Marriott. Luckily, I was in New York just before that and my friend Ben told me every place to hit up. Prince’s Hot Chicken was at the top of the list and right when I landed, I took my nondescript rental car straight there. I ordered the HOT but immediately regretted my choice when a local woman sat down and told me she would never EVER order the HOT, “it’s too hot for me,” she said.

I was like uhhhh ok. I’m screwed. When it came, I ate it and it was totally tolerable for me, delicious in fact. But, I did grow up with a Peruvian mama who loved eating spicy food so my brother and I, like, love heat.

Baked Nashville Hot Chicken

Then, I went to Hattie B’s which is much more new school in the way of hot chicken. I liked the dredge at Prince’s better but I loved the sauciness from Hattie B’s. They both have really good attributes.

I’ve been wanting to make Nashville Hot Chicken for forever but every time I go to make it, a huge feeling of dread comes over me because it’s fried. And that means hot oil. And that means a mess. I wanted it to be something I could make on a whim or on a weeknight.

Baked Nashville Hot Chicken

Baked Nashville Hot Chicken

Enter: Baked Nashville Hot Chicken.

If you are a purest, you probably hate me rn. It’s ok, I understand this sentiment. I do.

But if you, like me, want to the taste of hot chicken with about half of the work and mess, then you’re probably into this.

The chicken has some shake n’ bake vibes.

It’s soaked in buttermilk, pre-baking and then it’s dipped in a spiced dredge.

It bakes in the oven on a lightly greased baking sheet so it sort of “fries” in the oven.

The results are CRISPY AF. All the chicken is brushed with the buttery hot chicken sauce and it’s sublime. Eat it with white bread and pickles.

Baked Nashville Hot Chicken

Baked Nashville Hot Chicken

Baked Nashville Hot Chicken

Prep Time: 1 hour, 15 minutes

Cook Time: 1 hour

Total Time: 2 hours, 15 minutes

Serving Size: 6

Baked Nashville Hot Chicken

Ingredients

    Chicken Marinade:
  • 4 chicken drumsticks
  • 3 bone-in chicken thighs
  • 2 teaspoons salt
  • Freshly ground pepper
  • 1/2 cup shaken buttermilk
  • Chicken Dredge:
  • 1 cup all-purpose flour
  • 1 cup Italian bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground paprika
  • Pinch of pepper
  • 3 large eggs
  • 2 tablespoons olive oil, sunflower oil, vegetable or grapes oil
  • Hot Chicken Sauce:
  • 1/2 cup unsalted butter or mild-flavored oil like sunflower, vegetable or grapeseed oil
  • 1 tablespoon ground cayenne pepper (or more or less depending on your heat tolerance)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground paprika
  • 1 teaspoon salt

Directions

  1. In a 9 x 13-inch baking dish, add the chicken. Sprinkle both sides with salt and a few cracks of ground pepper. Pour the buttermilk over the chicken and flip, continuously, until covered in buttermilk. I used tongs for this job. Cover with plastic wrap and transfer to the fridge to marinate for 1 hour or overnight.
  2. Prep the chicken dredge by adding the flour to a wide-rimmed bowl. To another plate, toss the bread crumbs with the salt, pepper and ground paprika. To a medium bowl, beat the 3 large eggs together. This will give you a good assembly line.
  3. Preheat the oven to 350 degrees F. To a clean baking sheet, brush the surface with the the olive oil (or other oil) and transfer to the oven. (The oil will get really hot while you assemble the rest of the ingredients.)
  4. Using tongs, remove the chicken, piece by piece, from the buttermilk, allowing any extra to run off. Dip the piece of chicken firstly in the flour, then the egg and lastly the bread crumbs. Feel free to sprinkle the tops and the sides of the chicken with the bread crumbs. I found it easier to do it this way. Transfer it to a plate and repeat with the remaining pieces of chicken.
  5. Place the chicken on the hot baking sheet in the oven and bake on the first side for 30 minutes. Flip and cook on the opposite side for another 30 minutes.
  6. While the chicken is cooking, let’s make the hot sauce. In a small saucepan, melt the butter. Skim the fat solids off the top and discard. This will leave you with clarified butter. Add the cayenne pepper, sugar, chili powder, garlic powder, paprika and salt. Warm until the sugar and salt are dissolved.
  7. When the chicken is done cooking, brush the tops liberally with the spice/butter mixture. I found that what I really wanted was the paste that sits at the bottom; scoop that stuff out and brush
http://www.acozykitchen.com/baked-nashville-hot-chicken/

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42 Comments

  • Reply Mollie June 9, 2016 at 7:23 am

    The photos made my mouth water!! This looks very good. Might have to tone down the heat if I make it.. I’m a wuss 🙂

    xoxo Mollie
    http://www.molliebellezza.com

    • Adrianna Adarme
      Reply Adrianna Adarme June 9, 2016 at 10:14 am

      It definitely has a kick. I’d take it down to 1 teaspoon.

  • Reply heather (delicious not gorgeous) June 9, 2016 at 7:40 am

    you sold me. crispy af chicken that’s baked?? sounds just about perfect.

  • Reply Frank Mosher June 9, 2016 at 10:12 am

    I fail to see where the “heat” comes from in this recipe? A little paprika, a touch of chili powder? Is that all?

    • Adrianna Adarme
      Reply Adrianna Adarme June 9, 2016 at 10:14 am

      There’s 1 tablespoon of cayenne in the list of ingredients. 🙂

  • Reply Stephanie June 9, 2016 at 12:05 pm

    “CRISPY AF” made me laugh out loud. This looks delicious!

  • Reply Frank Mosher June 9, 2016 at 12:16 pm

    I stand corrected! Thank you. Missed that! Now I will try it for certain.

  • Reply Nicole Coudal June 9, 2016 at 1:36 pm

    I am definitely trying this! My hubby and I were in Nashville 2 weeks ago and had to try the Hattie B’s chicken after rave reviews from friends. I loved it, but agree that the frying factor is a little too much for the home cook, so this baked version looks quite tasty! Thanks for sharing – I love your blog 🙂

  • Reply Kari June 9, 2016 at 2:03 pm

    These look pretty delicious! I am not super into spicy but I’m always willing to try!
    Kari
    http://www.sweetteasweetie.com

  • Reply Fernando @ Eating With Your Hands June 9, 2016 at 2:29 pm

    Simply gorgeous. Love the heat!

  • Reply Lori June 9, 2016 at 3:10 pm

    Which side do you cook the chicken first?

    • Adrianna Adarme
      Reply Adrianna Adarme June 9, 2016 at 6:48 pm

      I actually doesn’t matter but I did thigh (the meatiest part) side down. But it could go either way!

  • Reply Nicole June 9, 2016 at 6:46 pm

    I looooove Nashville. Going back in July. Woo!

    And OMG Have you checked out Howlin’ Rays in DTLA, yet??? My friend did all of their graphic design, but holy YUMMM their food is good.

    • Adrianna Adarme
      Reply Adrianna Adarme June 9, 2016 at 6:47 pm

      I’ve had their chicken off their food truck at an event and it was bomb!

  • Reply Sarah R. June 10, 2016 at 11:57 am

    Well if *baking* it is sacriligious, purists won’t be happy either, but I’m totally bookmarking this to make with tofu and or cauliflower, vegetarian style. I’ve made a fried version with tofu and it was swell, but a lower maintenance version sounds like just the ticket!

  • Reply Currently Crushing On. | How Sweet It Is June 11, 2016 at 3:45 am

    […] making this baked nashville hot chicken this […]

  • Reply Holley June 11, 2016 at 2:56 pm

    i. am. so. excited. about. this. i have been trying to convince my bf to drive to nashville with me for the sole purpose of eating at prince’s and/or hattie b’s. NOW ILL JUST MAKE THIS even though it’s 98 degrees in NC haha

  • Reply Jackie June 12, 2016 at 11:31 am

    Omigod this sounds incredible!

    Question: how do you prevent the chicken and it’s delicious bits
    from sticking that initial time you place the raw meat onto the hot baking sheet?
    I know this will inevitably happen and sadden me as that possible crunchy goodness will be lost and maybe even burn as the chicken is later flipped and cooked longer.

    Please help this crispy chicken fanatic!

    • Adrianna Adarme
      Reply Adrianna Adarme June 12, 2016 at 7:02 pm

      In this recipe I write for you to brush the baking sheet with a few tablespoons of oil. This makes it so the chicken doesn’t stick AT ALL while simultaneously making the crust super crispy.

  • Reply Sarah // The Sugar Hit June 12, 2016 at 5:01 pm

    INTOOOOOO IIIIIIIITTTTTTT! Making this.

  • Reply Amanda June 12, 2016 at 6:50 pm

    Made this tonight and it was absolutely delicious! I used chipotle powder (I was out of cayenne) instead of cayenne which gave it a yummy smokiness. I will definitely make sure I have cayenne to try the more traditional way next time!

    • Adrianna Adarme
      Reply Adrianna Adarme June 12, 2016 at 7:01 pm

      yayyy!! that’s awesome. and chipotle sounds super good–need to try that. 🙂

  • Reply Emma June 15, 2016 at 12:55 am

    Made this for the family tonight (all the way down here in New Zealand) and it was a big hit! Had to do three different spice levels of hot chicken sauce but it was absolutely worth it

    • Adrianna Adarme
      Reply Adrianna Adarme June 15, 2016 at 8:37 am

      That’s SO awesome. Love this so much. So glad it worked out for you and your fam! xo

  • Reply Jessica W June 17, 2016 at 10:44 am

    This was sooooooooooo good! We did half the cayenne in the sauce and definitely could’ve done more. The flavors were wonderful – we used chicken breasts (cut down slightly on the cooking time ~20 mins on each side) and panko crumbs with added Italian seasoning.

    • Adrianna Adarme
      Reply Adrianna Adarme June 17, 2016 at 10:45 am

      YAYY!!! I actually thought maybe I should do panko but was out of it in my pantry so scratched it. So glad it has good results. I’ll definitely try it with the panko next time! xo

  • Reply Lyndsay // Coco Cake Land June 20, 2016 at 7:15 pm

    Egads this looks so freaking good. And I love shake and bake. Best name ever, and also HOW SO CRISPY. I really want to make this but scared I’ll burn my son’s butt off with spicy…! But I will try, hehe. ^__^

  • Reply Lyndsay // Coco Cake Land June 22, 2016 at 7:50 am

    I feel like it’s all in your hands!!! (SPONSORSHIP!)

  • Reply KC July 22, 2016 at 8:43 am

    Made this last night and it was a success. Totally delicious! Crispy AF indeed.

  • Reply Jennie August 21, 2016 at 2:03 pm

    I am obsessed with this chicken!!! Today is my second time making it and I will just say 2 things. 1) it is much easier to do the dredging process with your hands rather than tongs. I felt that the chicken got coated much better this way. 2) The first time I made this I had a lot of yummy crust falling off/stuck to the pan before we got to eat it. I think this was because I took the pan out of the oven BEFORE I started the dredging process. I missed the part where it said to place the coated chicken on a plate and then right before putting it in the oven, transfer it to the sheet pan with the hot oil. Made these two adjustments this time and it has come out perfectly with no crust stuck to the pan. Definitely going to be part of the regular rotation. Thank you!!! <3

  • Reply Helen in CA September 16, 2016 at 3:02 am

    White bread and pickles?

    Don’t think you’re talking sourdough here…..&

    What kind of pickles?

  • Reply michelle elwell October 2, 2016 at 3:18 pm

    just made this but baked boneless chicken and so glad I did! after a week of being sick I can finally breath again!

  • Reply Mehreen Khan July 24, 2017 at 11:23 am

    I live in Pakistan and italian bread isnt available….

  • Reply natasha December 29, 2017 at 8:26 am

    can you make this with chicken wings instead of thighs/drumsticks? i want to serve it at a party and have it be easier to eat!

  • Reply Terry July 10, 2018 at 10:53 am

    I am a Nashville native and hot chicken snob, tried this out last night and really enjoyed it, I hate frying my own chicken, and the hot olive oil pan really did get that crispness down. Will definitely add more cayenne next time as this recipe is pretty mild. That being said it’s perfect for those who want the flavor without the heat! Great idea and thanks for sharing the recipe!

    • Adrianna Adarme
      Reply Adrianna Adarme July 11, 2018 at 11:31 am

      Ahh this is so great to hear! It’s not as good as super crispy fried nashville hot chicken BUT at home it’s a close second because no one likes to deal with a pot of hot oil–it’s annoying! 🙂

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