Baked Nashville Hot Chicken Breasts

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 distracted and let mine go 45 seconds and it had started to burn. These were not bland or too spicy but had just the right amount of heat to them. Thanks for sharing!

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 little bit to suit our tastes. I liked the baking the hot chicken instead of frying aspect of this recipe a lot.

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.

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!

SO GOOD.

Loved everything about this. It's our new super bowl dinner. Thanks for an awesome and easy recipe

Awesome but a little too hot so cut the hot sauce and cayanne back for next time!

Did not use the oil mixture at the end because of dietary preferences. It had some heat to it which we love!

chicken was good, didn't use the sauce instead used Franks with a little butter. worth having again

This was delicious and easy to make! It was WAY too salty though. I'd probably cut out the salt in the breading and sauce next time bc with the brine, the chicken is salty enough!

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 left out of the oil. 3. The breading was soggy. It would better fried. I may try making it again, but I honestly didn't think it was worth the effort.

The chicken itself before the sauce was OK. That's why I gave it 2 stars. There was so much excess flour on the chicken, presumably to get the sauce to stick it it? However, I found the sauce to be unappealing. It tasted like oil with added spices and an overwhelming amount of cayenne.

It was definitely hot. That's about it.

My family and I thought this was really good. It wasn’t as crispy as we normally like, but the flavor was definitely there. I will make it again!

I made it exactly like the recipe but did cut down the cayenne pepper in the sauce only from 1 tablespoon to 1 teaspoon, because I don't like a lot of spice. My family LOVED it! I made another Nashville chicken recipe before and it doesn't even come close to how good this one was! This is a keeper and is definitely being added to my recipe repertoire!!

I didn't make the sauce but other than that I made as directed - I thought it was spicy enough for me and just topped a salad with it and my husband dipped it in sauce. I liked that it wasn't as greasy as fried chicken.

We did not like it at all. It was salty and tasted like flour. I used a convection oven so I thought it would be crispy but it was not.

Ok l, I love to cook, I always tweak a recipe, and I made a few changes First off, I used a family pack of drumsticks (15-16) pieces. I cut the volume of the brine and made it with 2C milk, 1/4 cup sugar, salt, and Hot sauce. Marinated drumsticks in fridge for 3 hours. The coating I made as directed, and the dredge was more than enough to coat all the drumsticks with excess. I had to cook the legs longer than recommended, since I didn’t use breasts. I coated (sprayed) the legs as indicated with the olive oil cooking spray, and I baked the legs 30 min per side, flipping once, due to the amount of legs I cooked and the fact that it’s dark meat. I wanted no blood near the bone. Total cooking time was 1 hour at 350. For the sauce, I made that exactly as the directions, but the sugar seized and clumped in the mixture due to the heat, so I added 2 Tbsp of water and that allowed the seized sugar to unclump, and I was able to use a basting brush to lightly coat the cooked drumsticks as they came out of the oven. This recipe has some heat to it, but it’s a quick heat, a bit of delayed onset after the initial bite, but it did not linger. It was not a saucy heat that sticks to the inside of your mouth and continues to burn like napalm, but this heat was a spice-heat that develops after you start to chew, then peaks, then decays. I liked it a lot, and knew what to expect as I cooked it myself and tried the sauce before I basted the drumsticks. But my husband was slightly surp