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Nashville Hot Chicken
Nashville Hot Chicken
5 Reviews
From: EatingWell Magazine, September/October 2016
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.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 cup buttermilk
- 4-4½ pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed
- Canola or grapeseed oil cooking spray
- 5 cups cornflakes, crushed
- ½ cup white vinegar
- 1 tablespoon packed brown sugar
- 2 tablespoons butter
Preparation
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Active
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Ready In
- 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.
- 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.
- Serving size: 1-2 pieces chicken
- Per serving: 295 calories; 11 g fat(4 g sat); 1 g fiber; 16 g carbohydrates; 31 g protein; 90 mcg folate; 100 mg cholesterol; 4 g sugars; 0 g added sugars; 1,255 IU vitamin A; 4 mg vitamin C; 46 mg calcium; 6 mg iron; 464 mg sodium; 338 mg potassium
- Nutrition Bonus: Iron (33% daily value), Vitamin A (25% dv), Folate (22% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 4 lean meat, ½ fat
Reviews 5
December 11, 2017
By: Kevin Fink
This is absolutely delicious and simple as can be. One of my new favoriiites! I will make this almost once a week!
October 02, 2017
By: KP2828
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.
March 05, 2017
By: stephanie
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!
September 19, 2016
By: Jane from VT
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.
September 07, 2016
By: Sue George
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.
