Dinner

Baked Fried Chicken, Nashville Hot-Chicken style is for Dinner.

Baked Fried Chicken, Nashville Hot-Chicken style takes 40 minutes to prepare.

Baked Fried Chicken, Nashville Hot-Chicken style takes 40 minutes to cook.

Baked Fried Chicken, Nashville Hot-Chicken style makes 4 servings.

The ingredients for Baked Fried Chicken, Nashville Hot-Chicken style are:

Ingredient List:
4 half-pound chicken breasts, skin removed
1/2 cup of non-fat butter milk
1 tbsp of Dijon Mustard
3 cloves Garlic
Cayenne pepper, 5 tbsp divided
1/2 cup Whole Wheat Flour (whole-grain)
0.10 tsp Cinnamon, ground
2 tbsp Garlic powder
3 pinches Sugar
0.5 tsp Black Pepper (Ground)
1 tbsp McCormick Fajita Seasoning
0.50 tsp Salt
1.5 tbsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
3 tbsp Tony Chachere's Original Creole Seasoning
1 tbsp Old Bay Seasoning
1 tbsp Olive Oil spray
12 slices Dill Pickles
4 slices very thin White Bread
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There are two stages to this: The Marinade and The Breading/Baking.

The Marinade:
2 Tbsp of the Cayenne, 1/2 cup of non-fat butter milk, 1 tbsp Dijon mustard and 3 cloves garlic, minced.

The Breading:
All the remaining dry ingredients (flour, remaining 3 tbsp of cayenne and all other spices) and mix well for coating chicken.
For applying the olive oil you will need an olive oil sprayer like "Misto" - or you can use some other type of cooking spray.

Serving: White bread and pickles are for making the dish "Nashville Hot-Chicken" style. Use reduced calorie or thin sliced white bread. Pat the pickles dry before placing on top of finished chicken breasts.

Here is how you make Baked Fried Chicken, Nashville Hot-Chicken style:

Marinade: do this 30 mins to 8 hours prior.Take 2 Tbsp of the Cayenne, 1/2 cup of non-fat butter milk, 1 tbsp Dijon mustard and 3 cloves minced garlic and whisk well in a wide flat bowl. Coat the chicken on both sides, scooping any leftover up on top of the breasts. Cover with cling wrap, refrigerate.Breading: Preheat oven to 425. Then take all the remaining dry ingredients (flour, remaining 3 tbsp of cayenne and all other spices) and mix well for coating chicken. Place one chicken breast on a plate and spoon the flour/spice mixture onto it (3-4 spoonfuls per side will do it) and spread evenly. Flip it over and do other side. Make sure you coat the edges and tips well until completely covered. Place on your baking rack or cookie sheet, first shaking off some of the excess flour mixture. Repeat for remaining three chicken breasts.Once all 4 breasts are coated and on the rack, lightly spray them with olive oil or cooking spray.Bake until cooked (no longer pink on inside). Around 40 minutes. Discard any left-over flour and marinade.Serving: Place 4 thin slices of white bread on 4 plates. When the chicken is ready, transfer onto the white bread, then place 3 slices of patted dry dill pickles on top (Nashville style, feel free to omit or edit per your taste). Serve immediately. Mashed potatoes or steamed broccoli go excellently well with this dish!Serving Size:?Makes 4 servings, one chicken breast each.

The nutritional information for Baked Fried Chicken, Nashville Hot-Chicken style is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 384.7

• Total Fat: 8.3 g
• Cholesterol: 131.5 mg
• Sodium: 4,290.4 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 3.4 g
• Protein: 55.9 g

The dietary needs meet for Baked Fried Chicken, Nashville Hot-Chicken style is Low Fat