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4 from 1 vote

Hot Chicken

Prep Time10 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: American
Keyword: 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. Skip this step if you're short on 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 Tablespoons brown sugar
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic minced
  • 1/4 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 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.

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 1/4 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 (1/4 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!