Nashville Hot Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts (8 oz each), cut into thinner pieces lengthwise
02 -
3/4 cup plain flour
03 -
1 teaspoon turmeric
04 -
1 tablespoon garlic powder (split in half)
05 -
1 teaspoon salt
06 -
1 teaspoon paprika, smoked
07 -
1/2 teaspoon ground black pepper
08 -
2 big eggs
09 -
1 cup panko-style breadcrumbs
→ Spicy Honey Butter
10 -
1/2 cup melted butter, unsalted
11 -
1 tablespoon smoked paprika
12 -
1/4 teaspoon salt
13 -
1 teaspoon cayenne spice
14 -
1/4 cup of honey
→ Burger Build
15 -
4 burger buns, toasted slightly
16 -
1/2 cup creamy buttermilk ranch dressing
17 -
2 cups shredded iceberg lettuce
# Instructions:
01 -
Dry off the chicken with paper towels and sprinkle salt and pepper on it. Use three separate dishes: combine half the seasonings with flour in one, beat the eggs in the second dish, and in the last one, mix the breadcrumbs and the rest of the spices.
02 -
Coat the chicken first in the flour mixture, then dip it in the eggs, and finally press it into the breadcrumb mix until fully covered. Put the breaded pieces on a greased rack placed over a baking tray, then chill in the fridge for half an hour.
03 -
Heat your oven to 400°F. Spray the chicken lightly with cooking spray, then bake for 15–20 minutes until golden and the chicken is cooked through.
04 -
Stir together the melted butter, paprika, cayenne, honey, and salt in a bowl. Glaze the chicken with the sauce once baked.
05 -
Spread ranch over the toasted buns, lay the chicken on top, and finish it with lettuce. Serve while warm.
# Notes:
01 -
To make this vegetarian, swap the chicken for pressed firm tofu.
02 -
Chilling the coated chicken makes the breading stick better when baked.
03 -
A baked version of Nashville-style hot chicken that's healthier than frying.