Crispy Baked Nashville Hot Chicken
Nashville Hot Chicken is a delicious, spicy dish that's usually fried, but we've changed up the recipe and made it a little healthier! This recipe is baked instead of fried, and uses panko breadcrumbs for that extra crunch. Member's Mark™ Nashville Hot Chicken Seasoning ensures this recipe has the perfect kick your chicken needs!
Ingredients
For the Chicken
- 1 lb Member's Mark™ Boneless Skinless Chicken Breasts
- 2 cups Buttermilk
- 2 tbsp Member's Mark Nashville Hot Chicken Seasoning divided
- 1/4 cup Clabber Girl® Corn Starch
- 2 cups Panko Bread crumbs
- Spray avocado oil
For the Sauce
- 4 tbsp Butter
- 1.5 tbsp Member's Mark™ Nashville Hot Chicken Seasoning
Instructions
- Drop the chicken strips into the buttermilk mixture. Stir to coat the chicken.
- Cover the bowl, place it in the refrigerator, and marinate the chicken for 6 hours or up to 48 hours.
- Once the chicken is marinated, set up three shallow dishes or bowls. Put Clabber Girl® Corn Starch and 1 tbsp Member's Mark™ Nashville Hot Chicken Seasoning in one dish. Beat two eggs well in the second dish. Pour the panko into the third dish.
- Once you have all the chicken strips on the wire rack, spray the chicken with the avocado oil. You want the chicken to look moist, not dry, before it goes in the oven.
- Bake at 400º degrees for 20-25 minutes. The chicken will be done when you cut into one of the tenders and the meat is white in color and the juices run clear.
