RecipesDinner
Dinner
Baked Nashville Hot Chicken
Buttermilk chicken thighs pressed into a seasoned crumb and baked hard until it cracks, then brushed with a fizzing cayenne and paprika oil. Hits the same notes as the fried version from the stand, minus the deep fryer. Properly hot, a genuine Nashville four.
- Serves
- 3
- Prep
- 15min
- Cook
- 30min
- Total
- 45min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 513kcal
- Protein
- 43.2g
- Carbs
- 34.4g
- Fat
- 22.7g
- Fibre
- 1.6g
01
Ingredients
For 3 servings · MetricUS
- 500gchicken thighs, boneless and skinlessone pack
- 200mlbuttermilk
- 80gpanko breadcrumbs
- 40gplain flour
- 1egg
- 3 tbspolive oil
- 2 tbspcayenne pepperdial down for less heat
- 1 tbspsmoked paprika
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tsplight brown sugar
- salt and black pepperto taste
- 1 lbboneless skinless chicken thighsone pack
- ¾ cupbuttermilk
- 1½ cupspanko breadcrumbs
- 1/3 cupall-purpose flour
- 1egg
- 3 tbspolive oil
- 2 tbspcayenne pepperdial down for less heat
- 1 tbspsmoked paprika
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tsplight brown sugar
- salt and black pepperto taste
02
Method
Marinate the chicken.
Put the chicken thighs in a bowl with the buttermilk and a good pinch of salt.
Turn to coat and leave to sit while the oven heats, at least 15 minutes.
Longer in the fridge is better if you have the time.
Prep the oven.
Heat the oven to 220C fan and line a baking tray with foil.
Set a wire rack on top if you have one, so air moves under the chicken and the base crisps.
Set up the crumbing station.
Set out three bowls.
Flour with a pinch of salt in the first.
Beaten egg in the second.
Panko with the garlic powder, onion powder and a good grind of black pepper in the third.
Crumb the chicken.
Lift each thigh out of the buttermilk, let the excess drip off, then coat in flour, dip in egg, and press hard into the panko until it holds a thick even layer.
Space the thighs out on the rack.
Drizzle or spray with 1 tablespoon of the oil so the crumb browns.
Bake.
Bake for 25 to 30 minutes, until the crumb is deep gold and the chicken reaches 74C at the thickest point.
Make the hot oil.
While it bakes, make the hot oil.
Warm the remaining 2 tablespoons of oil in a small pan over a low heat, then take it off the heat and stir in the cayenne, smoked paprika, brown sugar and a pinch of salt.
It will fizz and turn brick red.
Finish and serve.
Brush the hot oil over each piece as it comes out of the oven, working it into the crust.
Use less for a milder plate.
Rest for 2 minutes, then serve one portion per person.