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Nashville Hot Chicken

  • Prep Time: 30 minutes
  • Cook Time: 2 hours (including 1 hour marinating time)
  • Servings: 8
  • Course: Main Dish

Fried chicken gets a hearty kick of heat and a slash in calories and sodium with this healthy baked chicken recipe. Serve the crispy chicken as they do in Nashville—with soft bread and dill pickle slices—or alongside a green salad with blue cheese dressing to help cool down the spiciness.

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Ingredients

  • 2 tablespoons paprika
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 4-4 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed
  • Canola or grapeseed oil cooking spray
  • 5 cups cornflakes, crushed
  • 1/2 cup white vinegar
  • 1 tablespoon packed brown sugar
  • 2 tablespoons butter
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Combine paprika, cayenne, garlic powder, onion powder and salt in a small bowl. Transfer 2 tablespoons of the mixture to a large nonreactive bowl or large sealable plastic bag. Add buttermilk and stir (or shake) to combine. (Reserve the remaining spice mixture.) If using breasts, cut in half into equal portions. Add chicken to the buttermilk mixture and marinate in the refrigerator for at least 1 hour or up to 24 hours.

Step 2

Preheat oven to 375°F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Coat a wire rack with cooking spray and set it on the prepared baking sheet.

Step 3

Place crushed cornflakes in a large bowl. Shaking off any excess marinade, coat each piece of the chicken with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the chicken with cooking spray.

Step 4

Bake the chicken until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F, 45 minutes to 1 hour.

Step 5

Combine the reserved spice mixture with vinegar and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce heat to low, add butter and stir until melted. Remove from heat.

Step 6

Transfer the chicken to a platter and drizzle with about half of the sauce. Serve immediately, with the rest of the sauce on the side.

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