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My review
Baked Nashville Hot Chicken Breasts
14
Drew Johnson
"This is one of my recipes that I keep getting requests for. We also eat it without the sauce. I hope that you enjoy."
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Ingredients
1 h 30 m servings 395Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1320 Ratings
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Most helpful positive review
6/11/2016
These turned out really good. I'll admit it would have been much easier just to drop them in a deep fryer but this was a nice healthier alternative. Keep a close eye on your sauce. I got distrac...
Most helpful critical review
1/25/2019
I followed the recipe word for word and it was 2 stars as it's written. 1. It tastes nothing like Nashville hot chicken. 2. It was way too salty. The salt needs to be cut by half and maybe even ...
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6/11/2016
These turned out really good. I'll admit it would have been much easier just to drop them in a deep fryer but this was a nice healthier alternative. Keep a close eye on your sauce. I got distrac...
7/5/2016
This was really easy to make, and was pretty delicious. I am not sure if I added too much cayenne, but it was really hot. Definitely making this again, but will probably change the spices up a l...
6/23/2016
A new favorite! So delicious & crispy & low cal, you'd think it was fried. Just enough heat in the spice to not overwhelm the kids or faint of heart.
2/23/2017
My husband and I love hot chicken and this is a great healthier alternative to the real thing. We like it HOT, so I used more hot sauce and cayenne. Very yummy. Thanks for the recipe!
1/13/2017
Awesome but a little too hot so cut the hot sauce and cayanne back for next time!
1/13/2017
Did not use the oil mixture at the end because of dietary preferences. It had some heat to it which we love!
9/8/2016
Loved everything about this. It's our new super bowl dinner. Thanks for an awesome and easy recipe
1/25/2019
I followed the recipe word for word and it was 2 stars as it's written. 1. It tastes nothing like Nashville hot chicken. 2. It was way too salty. The salt needs to be cut by half and maybe even ...