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Nashville Hot Oven-Fried Chicken

Oven-baked Nashville hot chicken with a crispy crust and fiery oil glaze, bold flavor, no deep fryer required.
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Ingredients
  

For the chicken:

  • 8 bone-in chicken pieces drumsticks, thighs, or breasts
  • 1 cup buttermilk
  • 1 egg
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper

For the Nashville hot oil:

  • ¼ cup vegetable oil or use reserved pan drippings
  • 1 tablespoon cayenne pepper
  • 1 tablespoon brown sugar
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions
 

  • Whisk buttermilk and egg in a bowl. Add chicken, coat well, cover, and chill for at least 30 minutes or overnight.
  • Set oven to 425°F (220°C). Line a baking sheet with foil and place a greased wire rack on top.
  • Mix flour, salt, pepper, paprika, garlic powder, and cayenne in a shallow bowl. Dredge each chicken piece until fully coated.
  • Place chicken on the rack. Lightly spray tops with cooking oil.
  • Bake for 40–45 minutes, flipping halfway, until crispy and cooked through (165°F internal temp).
  • Heat oil in a saucepan. Stir in cayenne, brown sugar, paprika, garlic powder, and salt. Cook 1–2 minutes, then remove from heat.
  • Brush hot oil over cooked chicken. Serve with pickles and soft white bread.