Baked Nashville Hot Chicken Sandwich
Indulge in the irresistible flavors of a Baked Nashville Hot Chicken Sandwich. This dish features tender chicken breasts coated in a crispy panko crust, drenched in a spicy homemade sauce, and served on soft buns with crunchy pickles. Perfect for gatherings or cozy dinners, this healthier twist on the classic hot chicken brings bold flavor without the frying. Experience the fiery taste of Nashville in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup panko breadcrumbs
- 2 tsp smoked paprika
- 1–2 tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup hot sauce
- 1/4 cup brown sugar
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. In a shallow dish, combine panko breadcrumbs, smoked paprika, cayenne pepper, and garlic powder. Coat each chicken breast thoroughly.
- Place coated chicken in the prepared baking dish and bake for 25-30 minutes until golden brown and cooked through (internal temperature of 165°F).
- While baking, mix hot sauce and brown sugar in a saucepan over low heat until smooth.
- Drizzle baked chicken with the spicy sauce while warm.
- Assemble sandwiches by placing chicken on soft buns and topping with pickles or coleslaw.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Marinate the chicken overnight in buttermilk mixed with spices for extra flavor. Adjust cayenne pepper for your desired spice level; consider adding spicy aioli as a spread for more kick. Leftovers can be stored in an airtight container for up to three days; reheat at 350°F until warmed through.