Baked Fried Chicken, Nashville Hot-Chicken style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredient List:4 half-pound chicken breasts, skin removed1/2 cup of non-fat butter milk1 tbsp of Dijon Mustard3 cloves GarlicCayenne pepper, 5 tbsp divided1/2 cup Whole Wheat Flour (whole-grain)0.10 tsp Cinnamon, ground2 tbsp Garlic powder3 pinches Sugar0.5 tsp Black Pepper (Ground)1 tbsp McCormick Fajita Seasoning0.50 tsp Salt1.5 tbsp Mrs. Dash (R) Lemon Pepper Seasoning Blend3 tbsp Tony Chachere's Original Creole Seasoning1 tbsp Old Bay Seasoning1 tbsp Olive Oil spray12 slices Dill Pickles4 slices very thin White Bread------------------------------------------------------------There are two stages to this: The Marinade and The Breading/Baking.The Marinade:2 Tbsp of the Cayenne, 1/2 cup of non-fat butter milk, 1 tbsp Dijon mustard and 3 cloves garlic, minced.The Breading:All the remaining dry ingredients (flour, remaining 3 tbsp of cayenne and all other spices) and mix well for coating chicken.For applying the olive oil you will need an olive oil sprayer like "Misto" - or you can use some other type of cooking spray.Serving: White bread and pickles are for making the dish "Nashville Hot-Chicken" style. Use reduced calorie or thin sliced white bread. Pat the pickles dry before placing on top of finished chicken breasts.
Marinade: do this 30 mins to 8 hours prior.
Take 2 Tbsp of the Cayenne, 1/2 cup of non-fat butter milk, 1 tbsp Dijon mustard and 3 cloves minced garlic and whisk well in a wide flat bowl. Coat the chicken on both sides, scooping any leftover up on top of the breasts. Cover with cling wrap, refrigerate.
Breading: Preheat oven to 425. Then take all the remaining dry ingredients (flour, remaining 3 tbsp of cayenne and all other spices) and mix well for coating chicken.
Place one chicken breast on a plate and spoon the flour/spice mixture onto it (3-4 spoonfuls per side will do it) and spread evenly. Flip it over and do other side. Make sure you coat the edges and tips well until completely covered. Place on your baking rack or cookie sheet, first shaking off some of the excess flour mixture. Repeat for remaining three chicken breasts.
Once all 4 breasts are coated and on the rack, lightly spray them with olive oil or cooking spray.
Bake until cooked (no longer pink on inside). Around 40 minutes.
Discard any left-over flour and marinade.
Serving: Place 4 thin slices of white bread on 4 plates. When the chicken is ready, transfer onto the white bread, then place 3 slices of patted dry dill pickles on top (Nashville style, feel free to omit or edit per your taste). Serve immediately.
Mashed potatoes or steamed broccoli go excellently well with this dish!
Serving Size:�Makes 4 servings, one chicken breast each.
Take 2 Tbsp of the Cayenne, 1/2 cup of non-fat butter milk, 1 tbsp Dijon mustard and 3 cloves minced garlic and whisk well in a wide flat bowl. Coat the chicken on both sides, scooping any leftover up on top of the breasts. Cover with cling wrap, refrigerate.
Breading: Preheat oven to 425. Then take all the remaining dry ingredients (flour, remaining 3 tbsp of cayenne and all other spices) and mix well for coating chicken.
Place one chicken breast on a plate and spoon the flour/spice mixture onto it (3-4 spoonfuls per side will do it) and spread evenly. Flip it over and do other side. Make sure you coat the edges and tips well until completely covered. Place on your baking rack or cookie sheet, first shaking off some of the excess flour mixture. Repeat for remaining three chicken breasts.
Once all 4 breasts are coated and on the rack, lightly spray them with olive oil or cooking spray.
Bake until cooked (no longer pink on inside). Around 40 minutes.
Discard any left-over flour and marinade.
Serving: Place 4 thin slices of white bread on 4 plates. When the chicken is ready, transfer onto the white bread, then place 3 slices of patted dry dill pickles on top (Nashville style, feel free to omit or edit per your taste). Serve immediately.
Mashed potatoes or steamed broccoli go excellently well with this dish!
Serving Size:�Makes 4 servings, one chicken breast each.
Nutritional Info Amount Per Serving
- Calories: 384.7
- Total Fat: 8.3 g
- Cholesterol: 131.5 mg
- Sodium: 4,290.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.4 g
- Protein: 55.9 g
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