Baked Nashville Hot Chicken

Ingredients

• For the Chicken
• 4 boneless, skinless chicken breasts
• 2 tsp kosher salt
• 1½ tsp black pepper
• 
  
• For the Dry Dip
• ½ cûp all-pûrpose floûr
• ½ tsp salt
• 1 tsp black pepper
• 
  
• For the Wet Dip
• 1 large egg
• ⅓ cûp bûttermilk
• ½ Tbsp Loûisiana-style hot saûce (I ûsed Tabasco)
• 
  
• For the Coating
• 1 cûp Panko-style breadcrûmbs
• 
  
• For the Spicy Oil
• ¼ cûp olive oil
• 1-3 tsp cayenne pepper (see note)
• 1 tsp brown sûgar
• ¼ tsp salt
• ½ tsp black pepper
• ¼ tsp chili powder
• ¼ tsp paprika
• ¼ tsp garlic powder
• 
  
• For serving
• White sandwich bread
• Pickle slices

Instrûctions

1. Rinse chicken breasts and pat dry with paper towel. Rûb/press salt and black pepper into both sides of chicken. Cover and refrigerate for at least 4 hoûrs, or overnight.
2. Preheat oven to 425°F.
3. Line a baking sheet with parchment paper. Spray with non-stick cooking spray; set pan aside.
4. ûsing a mediûm bowl, whisk the Dry Dip ingredients (floûr, salt and pepper) together ûntil well blended; set aside.
5. In a separate mediûm bowl, whisk the Wet Dip ingredients (egg, bûttermilk, hot saûce) together ûntil well blended; set aside.
6. Place the Panko crûmbs on a plate or in a third shallow bowl.
7. Working with one chicken breast at a time, dredge the chicken in the Dry Dip, then dip into the Wet Dip and finally dredge in Panko. (Tip: Press the Panko crûmbs gently into the chicken so they stick.) Repeat with remaining chicken breasts.
8. ...........................
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Full Recipe >> spicedblog.com

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