Sauteed Spicy Nashville-Style Fried Chicken
Crunchin' Hot Chicken
Calling all spice lovers, this one's for you! Proving that finger-licking heat can go hand in hand with a healthier twist, we've got a baked version of the legendary, Nashville Hot Chicken. No need to fear, the crunch is still an authentic, appropriately searing vibe while keeping the Nashville native's spirit alive.
Here's what you'll need for this tastemaker:
- Six bone-in, skin-on chicken thighs (approx. 3 pounds)
Marinade:- 1.5 cups nonfat buttermilk (or almond milk with a splash of vinegar)- 4 tablespoons Dijon mustard- 12 cloves garlic, minced- 1 teaspoon ground cayenne pepper (up the antics by 0.5 teaspoon if you're a daredevil)
Dredge:- 3.5 cups panko- 4 tablespoons olive oil, plus more for the rack- 1.5 teaspoons ground cayenne pepper- 2 tablespoons chili powder- 2 tablespoons Creole seasoning blend- 1/3 cup packed brown sugar (reduce to 1/4 cup for a leaner option)- 2 tablespoons garlic powder- 2 tablespoons onion powder- 2 tablespoons freshly ground black pepper
Serve with:- Sliced whole wheat bread- Pickles (for a tangy refresh)
Follow these easy steps:
- Marinate the chicken: Arrange the chicken in a baking dish in a single layer. In a bowl, whisk together the marinade ingredients and pour over the chicken, making sure every piece is covered. Let it marinate for at least 2 hours or overnight.
- Make the dredge: In a bowl, combine the panko with olive oil. Mix all the spices in another bowl, then add to the panko mixture and mix well.
- Prepare your oven: Heat it to 400°F (200°C). Grease a wire rack generously with olive oil and place it on top of a baking sheet.
- Coat the chicken: Remove chicken pieces from the marinade and dredge in the panko mixture, placing them on the greased wire rack. Make sure the pieces don't touch.
- Time to bake: Bake until the chicken pieces are cooked through, about 35 minutes. If necessary, switch on the broiler for an extra 2 minutes to get a golden-brown finish. Serve with the whole wheat bread and pickles.
Enjoy your healthier twist on Nashville's fiery classic with all the flavor and a fraction of the guilt! For more mouthwatering recipes, have a go at our Baked Chicken Breasts, Baked Cracker-Crusted Chicken Fingers, and Oven-Fried Buttermilk Chicken. Happy cooking!
- Yield: 6 servings
- Difficulty: Easy
- Total: 1 hour, plus at least 2 hours marinating time
- Active: 20 mins
Insights:Going the extra mile, this recipe not only provides a healthier alternative to Nashville Hot Chicken but also offers tips on ingredient substitution for specific dietary requirements, such as gluten-free options or vegan alternatives. Moreover, the recipe offers nutritional information to help you keep tabs on what you're consuming. Making this a recipe that does good for both your taste buds and waistline!
This Crunchin' Hot Chicken recipe is a healthier twist on the Nashville classic, offering six servings of spicy, baked chicken thighs. The marinade contains nonfat buttermilk, Dijon mustard, minced garlic, and cayenne pepper, which the chicken thighs soak in for at least 2 hours. The dredge is made from panko, olive oil, chili powder, Creole seasoning blend, brown sugar, garlic powder, onion powder, black pepper, and more cayenne pepper. The chicken is served with sliced whole wheat bread and pickles. Follow the provided steps for a flavorful, guilt-free meal. Other popular recipes on our site include Baked Chicken Breasts, Baked Cracker-Crusted Chicken Fingers, and Oven-Fried Buttermilk Chicken. Enjoy! This recipe can be made gluten-free and offers nutritional information for those keeping track of their consumption.
