Full Recipe: http://bit.ly/2agaloC
Buffalo has its hot wings, but Nashville has its hot chicken, crispy, crunchy pieces slathered with an ultra-spicy paste throbbing with cayenne.
We’ve skewed the Southern classic a little healthier here, baking instead of deep-frying the bird. Fear not, though: The crunchy is an honorable, appropriately searing version of the Nashville native. You start by marinating skin-on, bone-in chicken pieces in a mix of buttermilk, Dijon, garlic, and cayenne, for at least 2 hours (overnight is okay).
Then, you make a thick dredge with panko and olive oil spiced up with more cayenne, chili powder, Creole seasoning, brown sugar, onion and garlic powders, and black pepper. Coat, bake, and serve, with slices of white bread and pickles. The truly hardcore will want a bottle of hot sauce for dousing.