Baked Nashville Hot Chicken Breasts Recipes
BAKED NASHVILLE HOT CHICKEN BREASTS
This is one of my recipes that I keep getting requests for. We also eat it without the sauce. I hope that you enjoy.
Provided by Drew Johnson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl.
- Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.
- Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack.
- Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 38.7 g, Cholesterol 67.2 mg, Fat 13.7 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 6856.8 mg, Sugar 13.6 g
NASHVILLE HOT CHICKEN SHEET-PAN DINNER (COOKING FOR 2)
No need to travel-you can experience a bit of Nashville's most famous food right at home. This sheet-pan dinner sized for two starts with boneless skinless chicken breasts soaked in a spicy buttermilk marinade before being coated in toasted panko bread crumbs. It's then added to a sheet pan alongside corn on the cob and Pillsbury™ Grands!™ Buttermilk Biscuits for a complete meal. Once it's out of the oven, the chicken gets drizzled with a cayenne butter sauce for another hit of heat. Spicy, satisfying and super easy!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 2
Number Of Ingredients 12
Steps:
- In medium bowl, mix buttermilk, hot sauce, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/4 teaspoon of the red pepper and the garlic powder. Add chicken; turn to coat. Cover and refrigerate 1 hour.
- Meanwhile, in 10-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add paprika, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat oven to 375°F. Spray large rimmed baking sheet with cooking spray.
- Drain chicken; discard marinade. Dredge marinated chicken in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots. Place on baking sheet.
- Wrap ears of corn individually in foil. Place on baking sheet with chicken; bake 10 minutes. Add biscuits to baking sheet; bake 22 to 26 minutes or until biscuits are golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, in small microwavable bowl, mix remaining 2 tablespoons butter and remaining 1/4 teaspoon red pepper. Microwave uncovered on High 30 seconds to 1 minute, or until melted. Drizzle butter mixture over chicken just before serving.
Nutrition Facts : Calories 950, Carbohydrate 92 g, Cholesterol 160 mg, Fat 6 1/2, Fiber 4 g, Protein 52 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2180 mg, Sugar 14 g, TransFat 1 g
BAKED NASHVILLE HOT CHICKEN BREASTS
This is one of my recipes that I keep getting requests for. We also eat it without the sauce. I hope that you enjoy.
Provided by Drew Johnson
Categories Chicken Breasts
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl.
- Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.
- Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack.
- Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 38.7 g, Cholesterol 67.2 mg, Fat 13.7 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 6856.8 mg, Sugar 13.6 g
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