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Nashville hot chicken bake in a cast iron pan covered in a sour cream sauce and garnished with diced pickles

NASHVILLE HOT CHICKEN BAKE


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

Scale
  • 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

  1. Place the buttermilk into a non-reactive bowl. Whisk in the seasoning and pickle juice. 
  2. Place the chicken into the buttermilk mixture and allow to marinate in the fridge for two hours.
  3. On a plate, combine the flour and seasoning.
  4. Dredge the chicken directly from the buttermilk mixture. Fully coat.
  5. Place coated chicken on a baking rack to dry as the oil heats up.
  6. Heat oil to medium/medium-high.
  7. Brown chicken on all sides.
  8. While the chicken is frying, combine the ingredients for the hot sauce (keep warm).
  9. Place a piece of parchment paper on a flat surface.
  10. Place a clean baking rack onto the paper.
  11. Once the chicken is fried, place on baking rack to expel any excess grease.
  12. Coat each piece of chicken with the hot sauce.
  13. Heat oven to 350°.
  14. In a separate pan, melt the butter for the sour cream sauce.
  15. Whisk in the flour.
  16. Allow to cook for a few minutes to get rid of the raw flour taste.
  17. 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. 
  18. Once the sauce coats the back of a spoon, remove from heat. 
  19. Whisk in the sour cream. 
  20. Line the bottom of a baking pan, or cast iron pan with a thin coating of the sour cream sauce. 
  21. Place the chicken in a single layer.
  22. Drizzle each piece of chicken with a touch more sauce. 
  23. Cover and bake for at least 30 minutes, or until the internal temperature of the chicken reaches 165°.
  24. Garnish with the diced pickles.
  25. ENJOY!

Notes

SEE POST!

  • Prep Time: 2 hours
  • Cook Time: 50 minutes

Nutrition

  • Serving Size: 1 serving

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