Forget another boring Baked Chicken dinner. A few months ago, I purchased this Nashville Hot Chicken Seasoning Blend from Spiceology. Honestly, I have been yearning to use it in a Baked Hot Chicken Recipe. Incredibly, not until yesterday, did I even know that KFC came out with their version a short time ago. Let’s give them a run for their money. So, instead of making a sandwich or tenders, I decided to create a Nashville Hot Chicken Bake with a Sour Cream Sauce.
Of course, I had to garnish with diced pickles. The sour cream sauce is just like the one I use for my Chicken Enchiladas. Yes, I am going to brag. This Oven Baked Nashville Hot Chicken Recipe, with an out-of-this world Sour Cream Sauce was incredible.
The spice blend I used is moderate in heat. So, if you want to bump up the heat level a bit, try marinating with a touch of sriracha, or adding more heat to the coating. Honestly, this blend was perfect for my taste.
Naturally, I created a short TikTok video creating this fabulous Nashville Hot Chicken Bake. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
HOW TO MAKE THE PERFECT NASHVILLE HOT CHICKEN BAKE
As mentioned above, Nashville Hot Chicken is all about the spice and heat. The seasoning I used had a moderate heat level. If you want hotter, try adding a touch of cayenne to the flour dredge. Alternatively, you can add a touch of sriracha to the buttermilk marinade.
LET’S TALK CHICKEN
One thing I know very well, is how to make crispy, and super juicy Buttermilk Fried Chicken. Actually, my Chicken and Waffles, that uses my recipe for buttermilk fried chicken, went viral a few years ago. I love that it is still being shared around the world.
Basically, I used the same technique to fry the chicken breasts for this Nashville Hot Chicken Bake. However, with just a few tweaks to the marinade and flour dredge. For this recipe, I used fairly large chicken breasts. You can pound down a touch, or even substitute with chicken tenders, or even boneless chicken thighs. Using either alternative, will cut the baking time down a bit.
If you can spare the time, allow the chicken breasts to marinade in the fridge for at least two hours (thirty minutes will do in a pinch). This will produce a very juicy piece of chicken. Also, once the chicken is dredged in the flour mixture, allow it to dry on a baking rack while the oil is heating up. This will help to prevent the coating from falling off during the fry.
Keep the oil temperature to medium/medium-high. Keep in mind, if you are using larger pieces of chicken breasts like I did, the Hot. Chicken will not be fully-cooked after the fry.
NASHVILLE HOT CHICKEN SOUR CREAM SAUCE
The Sour Cream Sauce was the perfect touch to this Nashville Hot Chicken Bake. Not only did it cool down the spice, but the Sour Cream Sauce also added another texture element to the dish. No need to cover the chicken entirely in the sauce. Just line the bottom of your pan and drizzle a touch over each piece of Hot Baked Chicken Breast .
Do NOT forget the diced pickle garnish at the end. I served my Nashville Hot Chicken Bake on top of a potato purée and side of corn. ENJOY!
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NASHVILLE HOT CHICKEN BAKE
- Total Time: 2 hours, 50 minutes
- Yield: 4 servings 1x
Description
You are going to love my version of Nashville Hot Chicken. Fried then baked to perfection with a beautiful sour cream sauce and garnished with diced pickles. Control the heat level to your liking. One perfect weeknight meal.
Ingredients
- 4 boneless chicken breasts
- 16 ounces buttermilk
- 3 tablespoons Spiceology Nashville Hot Chicken Seasoning
- 1 tablespoon pickle juice
- 1 1/2 cup flour
- 1/2 cup Spiceology Nashville Hot Chicken Seasoning
- oil for frying
- 2 tablespoons diced pickles, for garnish
FOR THE HOT SAUCE:
- 1/4 cup melted butter
- 1/4 cup bacon fat (can substitute with more butter)
- 1/4 cup Spiceology Nashville Hot Chicken Seasoning or your favorite hot sauce
FOR THE SOUR CREAM SAUCE:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken stock
- 3/4 cup sour cream
Instructions
- Place the buttermilk into a non-reactive bowl. Whisk in the seasoning and pickle juice.
- Place the chicken into the buttermilk mixture and allow to marinate in the fridge for two hours.
- On a plate, combine the flour and seasoning.
- Dredge the chicken directly from the buttermilk mixture. Fully coat.
- Place coated chicken on a baking rack to dry as the oil heats up.
- Heat oil to medium/medium-high.
- Brown chicken on all sides.
- While the chicken is frying, combine the ingredients for the hot sauce (keep warm).
- Place a piece of parchment paper on a flat surface.
- Place a clean baking rack onto the paper.
- Once the chicken is fried, place on baking rack to expel any excess grease.
- Coat each piece of chicken with the hot sauce.
- Heat oven to 350°.
- In a separate pan, melt the butter for the sour cream sauce.
- Whisk in the flour.
- Allow to cook for a few minutes to get rid of the raw flour taste.
- Slowly whisk in the chicken stock. A little bit at a time. You may, or may not use it all. It’s possible you may even need a touch more.
- Once the sauce coats the back of a spoon, remove from heat.
- Whisk in the sour cream.
- Line the bottom of a baking pan, or cast iron pan with a thin coating of the sour cream sauce.
- Place the chicken in a single layer.
- Drizzle each piece of chicken with a touch more sauce.
- Cover and bake for at least 30 minutes, or until the internal temperature of the chicken reaches 165°.
- Garnish with the diced pickles.
- ENJOY!
Equipment
Notes
SEE POST!
- Prep Time: 2 hours
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 serving
Keywords: how to make Nashville Hot chicken, the best Nashville hot chicken recipe, how to make buttermilk fried chicken, the best fried chicken recipe,
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2 Comments
I think you meant to put flour under the cream sauce ingredients. You have butter twice.
Can’t wait to try!
Thank you so very much! Yes…made the change!