Oven-Fried Nashville Hot Chicken

5 from 2 votes

A quicker, easier, and healthier version of the Nashville classic!

Course Dinner

Cuisine American, Southern

Keyword baked nashville hot chicken, nashville hot chicken recipe, Oven Fried Chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 392kcal

Author Blair Lonergan

1 ½ lbs. boneless, skinless chicken breasts (or thinly-sliced chicken cutlets)
4 teaspoons cornstarch
½ cup dry breadcrumbs
½ cup Corn Flake crumbs (about 1 ½ cups of whole cereal measured before crushing)
1 teaspoon brown sugar
1 teaspoon cayenne pepper (increase to 1 ½ - 2 teaspoons if you like the chicken really spicy)
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground cumin
1 teaspoon salt, plus extra for seasoning the meat
2 tablespoons vegetable oil
1 egg
2 tablespoons buttermilk (or regular milk)
1 tablespoon hot cayenne pepper sauce (such as Frank’s RedHot, Tabasco, or Crystal)
For serving: additional hot sauce; sliced dill pickle rounds; 8 slices plain white sandwich bread

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup, if desired.
Lightly pound the chicken breasts to uniform thickness (about ½-inch). You can skip this step if you’re starting with chicken cutlets (thinly-sliced chicken breast).
Pat the chicken dry; season liberally with salt on both sides. Sprinkle the cornstarch over both sides of the chicken and pat to coat evenly.
In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, brown sugar, cayenne, paprika, onion powder, garlic powder, cumin, and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
In another shallow dish, lightly beat the egg, buttermilk, and hot sauce with a fork until combined.
Dip the chicken into the egg mixture, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
Place the chicken on the prepared baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165°F, about 15 minutes. You do not need to flip the chicken halfway through.
Place two slices of white bread on each individual plate. Top with chicken, dust with additional cayenne or paprika if desired, and serve with plenty of pickles. Garnish with additional hot sauce to taste.

Use a large rimmed baking sheet rather than a baking dish. The baking sheet allows heat to circulate around the meat a bit more, yielding crispy (not soggy) chicken.

The oil in the breading helps the chicken turn crispy and golden brown in the oven — no frying necessary! Don’t skip the oil, or the end result won’t be nearly as good.

Boneless skinless chicken breast cutlets work best with this recipe, because they cook in just the right amount of time. The breading gets crispy and golden brown, but doesn’t burn before the meat is cooked through.

The total cooking time will vary depending on the size and thickness of your chicken. Use an instant-read thermometer to know exactly when your meat is perfectly cooked. You’re looking for an internal temperature of 165°F.