Nashville Hot Chicken

9 Ratings
  • 5 8
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

Hilary Meyer
Source: EatingWell Magazine, September/October 2016

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Recipe Summary

total:
3 hrs
Servings:
8

Nutrition Profile:

Nutrition Info
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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

Serving Size:
1-2 pieces chicken
Per Serving:
295 calories; protein 31.4g; carbohydrates 16.3g; dietary fiber 1.2g; sugars 4.2g; fat 11.2g; saturated fat 4g; cholesterol 99.6mg; vitamin a iu 1255.3IU; vitamin c 3.5mg; folate 90mcg; calcium 45.7mg; iron 5.7mg; magnesium 38mg; potassium 337.6mg; sodium 464mg; thiamin 0.3mg.
Exchanges:

1 starch, 4 lean meat, 1/2 fat
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