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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!
Hot Chicken
Equipment
- Cast Iron Skillet
- tongs
- Grater or food processor
- 3 separate dishes for dipping and coating
Ingredients
- 1 Tbsp 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.
Coat the Chicken Before Breading
- 1/4 cup sour cream
For the Breading
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
For the Spicy Coating
- 1/4 cup butter melted
- 2 Tbsp brown sugar
- 1 Tbs cayenne pepper
- 1 tsp paprika
- 1 Tbs garlic minced
- salt pinch
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 1/4 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. Set to the side.
Bread and Bake the Chicken
- Dip each chicken cutlet into the egg to coat each piece before adding breading.
- Press one side of the chicken into the breading mixture, flip and press the other side, working to coat chicken with bread crumbs. Or just toss the chicken to coat.
- Once coated evenly, place into seasoned cast iron skillet, careful not to overlap any chicken.
- 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 1/4 cup melted butter, 2 Tablespoons brown sugar, 1 Tablespoon Cayenne Pepper (less if you do not like spice but don't omit), 1 Tablespoon minced garlic, and 1 Tablespoon paprika, and pinch of 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!
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
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!