Fried chicken gets a hearty kick of heat and a slash in calories and sodium with this healthy baked chicken recipe. Serve the crispy chicken as they do in Nashville--with soft bread and dill pickle slices--or alongside a green salad with blue cheese dressing to help cool down the spiciness. Source: EatingWell Magazine, September/October 2016

Hilary Meyer
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Ingredients

Directions

  • Combine paprika, cayenne, garlic powder, onion powder and salt in a small bowl. Transfer 2 tablespoons of the mixture to a large nonreactive bowl or large sealable plastic bag. Add buttermilk and stir (or shake) to combine. (Reserve the remaining spice mixture.) If using breasts, cut in half into equal portions. Add chicken to the buttermilk mixture and marinate in the refrigerator for at least 1 hour or up to 24 hours.

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  • Preheat oven to 375degrees F. Line a baking sheet with foil or parchment paper. Coat a wire rack with cooking spray and set it on the prepared baking sheet.

  • Place crushed cornflakes in a large bowl. Shaking off any excess marinade, coat each piece of the chicken with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the chicken with cooking spray.

  • Bake the chicken until golden brown and an instant-read thermometer inserted into the thickest part registers 165degrees F, 45 minutes to 1 hour.

  • Combine the reserved spice mixture with vinegar and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce heat to low, add butter and stir until melted. Remove from heat.

  • Transfer the chicken to a platter and drizzle with about half of the sauce. Serve immediately, with the rest of the sauce on the side.

Nutrition Facts

295 calories; 11.2 g total fat; 100 mg cholesterol; 464 mg sodium. 16.3 g carbohydrates; 31.4 g protein; Full Nutrition

Reviews (7)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2019
I think this maybe healthier for us than fried version. Read More
Rating: 5 stars
05/20/2019
Have made this twice in the last 4 months only changes were I upped the ingredients to make more of it. It is very good and I will continue to make it. I would make it more often but as I am new to doing a lot of the cooking I have been trying to make something different every weekend. Read More
Rating: 5 stars
12/11/2017
This is absolutely delicious and simple as can be. One of my new favoriiites! I will make this almost once a week! Read More
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Rating: 5 stars
10/02/2017
OMG when they say Hot Chicken they are not kidding but only if you use the sauce. Nice flavor either way. But if your not a spice person be prepared for the heat. Read More
Rating: 5 stars
03/05/2017
This was best new recipe we've tried in a long tim. Awesome! Mood today chicken. Only change I made was to use boneless breasts and slice them in two lengthwise so it would cook faster. Thank you! Read More
Rating: 4 stars
09/19/2016
Tasty and super crunchy. Probably don't need to crush 5 cups of cornflakes I had extra. Sauce is great - good heat - but we found it too vinegary will cut back next time. Read More
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Rating: 5 stars
09/08/2016
OMG! I just made this Nashville Hot chicken and it was DELICIOUS!! I was a bit hesitant to pour that sauce over all of the chicken but once I tasted it on just a piece or two I was convinced. Poured it over all of the chicken. This is a keeper! Best recipe I've tried in a while. Thank you so much for sharing this one and for finding a great way to prepare 'fried' chicken without all that oil. Read More