Name: Nashville Hot Oven-Fried Chicken (Standard)
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 lbs Chicken pieces, bone-in skin-on; 1 cup Buttermilk; 2 cups Panko breadcrumbs; 1 tsp Garlic powder; 1 tbsp Kosher salt; 1/3 cup Vegetable oil; 2 tbsp Cayenne pepper; 1 tbsp Light brown sugar

Recipe tier

A straightforward approach using toasted panko and paprika-spiced oil for a reliable, satisfying crunch.

Total 1h 15m

Serves 4 servings

Steps 4

Ingredients 8

Soundtrack the cook

Fire it up · 91 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 21m Cook 54m Plate 5m Reset 10m

Share this playlist

Chicken
4 lbs 1.8 kg Chicken pieces, bone-in skin-on
1 cup 240 ml Buttermilk
Coating
2 cups 120 g Panko breadcrumbs
1 tsp 5 g Garlic powder
1 tbsp 8 g Kosher salt
Nashville Hot Oil
cup 80 ml Vegetable oil
2 tbsp 16 g Cayenne pepper
1 tbsp 12 g Light brown sugar

Equipment

As an Amazon Associate, Mealovate earns from qualifying purchases.

Instructions

🎙️ Cook with voice coach

Marinate the Chicken in buttermilk for 30 minutes. Preheat oven to 425 degrees Fahrenheit.
Toast the Coating ingredients in a dry pan until golden, then press onto the chicken pieces, ensuring they are well-coated.
Place chicken on a wire rack set over a baking sheet. Bake for 40-45 minutes until the skin is audibly crisp and the internal temperature reaches 165 degrees Fahrenheit.
Whisk Nashville Hot Oil ingredients together in a heat-proof bowl and brush generously over the hot, crispy chicken before serving with pickles and white bread.