Oven-Fried Hot Chicken Recipe

Coming in hot! This Nashville classic is known for being a mouth-scorcher, so if you want to heat things up, make this recipe ASAP. The assembly line starts with a dry rub of smoked paprika, chili powder, and cayenne, followed by a dunk into hot sauce and almond milk. The last step is coating every piece with fiery tortilla chips that’ll give serious crunch before being brushed in hot sauce.

Oven-Fried Hot Chicken

Yield: 5 to 6 servings
Active Time: 15 minutes
Total Time: 1 hour

Ingredients

1 (4 to 5) pound chicken, cut into 8 pieces
1 teaspoon sea salt
1 teaspoon ground pepper
¾ cup tapioca flour
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ teaspoon cayenne
2 large eggs
¼ cup unsweetened almond milk
1 cup hot sauce, divided
1 ½ cups (about 2 bags) Siete Fuego Tortilla Chips, finely crushed
Coconut spray oil

Instructions

Preheat oven to 425°F and place a cooking rack on a rimmed baking sheet. Sprinkle chicken on both sides with salt and pepper. In a large bowl, add tapioca flour, paprika, chili powder, and cayenne; whisk. In second bowl, add eggs, almond milk, and ½ cup hot sauce; whisk. In the third bowl, add crushed tortilla chips. Now your assembly line is ready to go. Begin by dredging 1 piece of chicken in the dry ingredients; gently shake off excess. Place chicken into egg mixture and turn to evenly coat. Let any excess liquid drop off before dipping into the tortilla chips. Coat evenly, then place chicken on the prepared cooking rack; repeat with remaining pieces of chicken.

Bake 30 minutes. Brush with remaining ½ cup hot sauce and bake another 10 to 15 minutes, or until internal temperature in the breast is 160°F and thigh is 180°F. Let sit for 10 minutes before serving.

Recipe credit: Angela Gaines