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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Nashville Hot Chicken Recipe

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This recipe for Nashville Hot Chicken is from The Van Hook/Harnagel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup buttermilk
3 tablespoon hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground red pepper (cayenne) or less if you want less heat
1/4 teaspoon garlic powder
2 boneless skinless chicken breast (about 2/3 lb)
4 tablespoon butter
1 cup plain panko crispy bread crumbs
1 1/2 teaspoon paprika
Directions:
Directions:
In a medium bowl, mix buttermilk, hot sauce, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/4 teaspoon of the red pepper and the garlic powder.
Add chicken and turn to coat.

Cover and referigerate for 1 hour.

Meanwhile in a 10 inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add bread crumbs and cook 4-5 minutes, stirring frequently, until golden brown.
Transfer to shallow bowl
Add paprika, remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper

Heat oven to 375º

Spray large rimmed baking sheet with cooking spray

Drain chicken, Discard marinade. Dredge marinated chicken in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.

Place on baking dish.

Bake 30-35 minutes until juices are clear at least 165º
Number Of Servings:
Number Of Servings:
2

 

 

 

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