Description
This Nashville Hot Chicken Bake takes the beloved spicy chicken sandwich and gives it a home-cooked twist. The chicken is fried until golden brown and crispy, then baked in a creamy sour cream sauce.
Ingredients
Scale
- 4 boneless chicken breasts
- 16-ounces buttermilk
- 3 tablespoons Spiceology Nashville Hot Chicken Seasoning (or make your own)
- 1 tablespoon pickle juice
- oil for frying
- 2 tablespoons diced pickles, for garnish
For the Dredge:
- 1 1/2 cup flour
- 1/2 cup Spiceology Nashville Hot Chicken Seasoning
FOR THE HOT SAUCE:
- 1/2 cup melted 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
Homemade Nashville Hot Seasoning:
-
- 3 tablespoons cayenne pepper
-
- 1 tablespoon brown sugar
-
- 1 teaspoon smoked paprika
-
- 1 teaspoon garlic powder
-
- 1 teaspoon onion powder
-
- 1 teaspoon salt
-
- ½ teaspoon black pepper
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, or overnight.
- Combine the flour and seasoning in a bowl.
- Dredge the chicken directly from the buttermilk into the flour mixture. Fully coat.
- Place coated chicken on a baking rack to dry as the oil heats up.
- Heat oil to medium/medium-high.
- Place the chicken in the hot oil and fry until golden brown on all sides (the chicken does not need to be cooked through).
- While the chicken is frying, combine the ingredients for the hot sauce (keep warm).
- Add the fried chicken directly into the sauce and toss to coat.
- Place the coated chicken on baking rack..
- Heat oven to 350°F (177°C).
- Melt the butter in a pan.
- 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 casserole dish or cast iron pan with a thin coating of the sour cream sauce.
- Place the fried chicken in a single layer on top of the sauce.
- Drizzle each piece of chicken with a touch more sauce.
- Cover and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Garnish with the diced pickles.
- ENJOY!
Notes
- For juicy tender chicken, allow to marinate at least two hours.
- Adjust the heat level to your liking.
- Allow the dredged chicken to dry while the oil is heating.
- You may have to pack the coating on with your hands to fully-coat the chicken.
- Fry the chicken until golden brown. The chicken does not have to be cooked through.
- Use a store-bought Nashville hot seasoning blend, or make your own.
- If making your own seasoning, at least triple the seasoning recipe, above.
- Bake covered until the chicken is fully-cooked.
- As the chicken bakes in the sauce, it will lose some of the crispiness on the bottom. Alternatively, bake without coating the bottom of the pan with the sauce. Just spoon on the top of the chicken prior to baking.
- Prep Time: 10 minutes
- Marinate Time: 2 hours
- Cook Time: 30 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: American
Nutrition
- Serving Size: 1 serving