Nashville Hot Chicken Recipe

• 8 bone-in, skin-on chicken pieces (about 4 pounds)
• 1 cup nonfat buttermilk
• 2 tablespoons Dijon mustard
• 6 cloves garlic, minced
• 1 1/2 teaspoons cayenne pepper
• 3 cups panko
• 3 tablespoons olive oil, plus more for the rack
• 1 1/2 teaspoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons Creole seasoning
• 1/4 cup packed brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• Sliced white bread
• Bread and butter pickles

1. Arrange the chicken pieces in a baking dish in a single layer.
2. Make the marinade: In a medium bowl, whisk together the buttermilk, Dijon, garlic, and cayenne.
3. Pour the marinade over the chicken, making sure every piece is covered.
4. Cover with plastic wrap and refrigerate for at least 2 hours and as long as overnight.
5. Meanwhile, make the dredge: In a medium bowl, stir the panko with the olive oil until evenly mixed.
6. Mix all the spices together in a separate bowl until well combined.
7. Add to the panko mixture and combine until everything is evenly distributed.
8. Heat the oven to 400 degrees F. Grease a wire rack generously with olive oil and set it over a baking sheet.
9. One by one, remove the chicken pieces from the marinade and dredge in the panko mixture.
10. Place the breaded pieces onto the wire rack in a single layer.
11. Make sure the pieces dont touch.
12. Bake until the chicken pieces are cooked through, about 40 minutes.
13. Serve with the white bread and pickles.

chicken, nonfat buttermilk, mustard, garlic, cayenne pepper, panko, olive oil, cayenne pepper, chili powder, creole seasoning, brown sugar, garlic, onion powder, freshly ground black pepper, white bread, bread

Taken from www.chowhound.com/recipes/baked-nashville-hot-chicken-31760 (may not work)