Published: · Modified: by Rainie Robinson, MS, RDN, IBCLC, CDCES
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Note: originally I used egg wash to coat the chicken (which you see in the video). I found sour cream to work even better so I updated the ingredients. Either works just fine!
The best version of baked hot chicken there is. Our Sunday Staple started when we tried Eugene’s Hot Chicken, a restaurant in Birmingham, Alabama opened near our house. I knew their deep fried goodness could not be beat, but I also knew I wanted an oven baked version. I got to work on a recipe and we’ve been making it at home ever since!
Cast Iron or Baking Sheet?
If the chicken is sticking to the cast iron pan, try using a prepared baking sheet. You can put parchment paper over a baking sheet, or spray it with nonstick spray. That makes it easier to turn the chicken without losing the good, crunchy bits!
How to Make Breading for Baked Chicken
My favorite way to create breaded baked chicken is to use Panko style bread crumbs and shredded parmesan cheese (not the kind in the green can...just throwing that out here.) The combination helps the breading stick to the chicken. Once you make the basic chicken and breading, you have basically created homemade chicken or chicken nuggets and can go from there!
📖 Recipe
Print Recipe
Hot Chicken
Prep Time10 minutes mins
Cook Time40 minutes mins
Course: Dinner
Cuisine: American
Keyword: Chicken
Equipment
Cast Iron Skillet
tongs
Grater or food processor
3 separate dishes for dipping and coating
Ingredients
- 1 tablespoon butter place separately in skillet
- 1.5 pounds chicken cut into cutlets
- Season with salt and pepper
For the Marinade
- 1 cup milk
- 1 tablespoon white vinegar
- 1 tablespoon Louisiana hot sauce
- Let chicken marinate for 30 minutes if you have time. Skip this step if you're short on time!
Coat the Chicken Before Breading
- ¼ cup sour cream
For the Breading
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
For the Spicy Coating
- ¼ cup butter melted
- 2 Tablespoons brown sugar
- 1 Tablespoon cayenne pepper
- 1 Tablespoon paprika
- 1 Tablespoon garlic minced
- ¼ teaspoon sea salt
Instructions
To Marinate
Place chicken in a large bowl. Top with 1 cup milk, 1 tablespoon vinegar, and 1 tablespoon hot sauce and gently swirl to cover the chicken.
Place a lid on top and put the mixture into the refrigerator to marinate for at least 30 minutes. I like to do this the night before so I don't forget it!
Prepare the Chicken
Preheat oven to 425 degrees.
Place 1 Tbs butter in seasoned cast iron skillet (or prepared baking sheet).
If using a whole chicken breast, cut it in half horizontally, then in half vertically to make 4 cutlets.
Coat the Chicken in Sour Cream
In a medium sized sealed baggie, put the ¼ cup sour cream and chicken cutlets. Massage until all of the chicken is coated in sour cream. Set aside.
Prepare the Breading
In a large dish, mix bread crumbs and Parmesan cheese together. I like to use one with a lid so I can just shake it to toss.
Bread and Bake the Chicken
Press one side of the sour cream coated chicken into the breading mixture, flip and press the other side, working to coat both sides of the chicken with bread crumbs.
Once coated evenly, place into seasoned cast iron skillet, careful not to overlap any chicken. Or place on a prepared baking sheet (using either nonstick spray or parchment paper).
Bake for 20 minutes, then, using tongs flip chicken to other side (can place any extra panko crumbs on top!). Bake second side for 15-20 minutes or until thermometer reads 165 internal temp.
Prepare the Spicy Coating
In a medium bowl, make the spicy coating by combing the ¼ cup melted butter, 2 Tablespoons brown sugar, 1 Tablespoon Cayenne Pepper (less if you do not like heat but don't omit), 1 Tablespoon minced garlic, and 1 Tablespoon paprika, and pinch (¼ tsp) of sea salt. Stir until combined and set in a warm place until chicken is finished baking.
Toss the Chicken in the Coating and Serve
Remove chicken from oven, one by one, and (carefully) toss each cutlet in the spicy coating to evenly coat. Drizzle any extra sauce over the top.
Serve with pickles and baked fries, of course!
This recipe makes a great bake and take option too! Just double it and add it to a large dish to share with friends!
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Reader Interactions
Comments
Cherelle | The Inspired Prairie says
Hi Raine (love your name btw)
This recipe sounds amazing! I am always looking for a good new chicken recipe. Printing!!
Thanks for sharing this post with us on the Embracing Home and Family Link-up party! Please join us again this Friday 🙂
-Cherelle
Reply
rainiecarterrd@gmail.com says
Hi Cherelle! Thank you so much for stopping by and for your kind words! I hope you enjoy the recipe!
I am looking forward to future link ups and appreciate you hosting!! See you again soon!
Reply
