Oven-Fried Nashville Hot Chicken
Creamy Potato Salad and Steamed Green Beans
Ingredients
- ¾ cup buttermilk
- 1 tsp hot sauce
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 1 cup crushed cornflakes cereal
- ¼ cup all-purpose flour
- ½ tsp dried thyme
- ¼ cup butter
- 2 Tbsp honey
- 1 tsp cayenne pepper
- ¼ tsp smoked paprika
Instructions
- Whisk together buttermilk and hot sauce in a large bowl. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Add chicken to buttermilk mixture. Chill 4 hours or up to 2 days.
- Preheat oven to 400°F. Stir together cornflakes, flour, and thyme in a bowl. Remove chicken from buttermilk mixture; season lightly with salt and pepper. Dredge in cornflake mixture, pressing gently to adhere.
- Place chicken on a lightly greased wire rack on a rimmed baking sheet. Bake 25 minutes or until chicken is done.
- Meanwhile, cook butter, honey, cayenne, and paprika in a small saucepan over medium-low heat until butter is melted. Drizzle over chicken before serving.
Side Dish Ingredients
- 1 lb russet potatoes
- ¼ cup chopped fresh parsley
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tbsp lemon juice
- ½ (15-oz) pkg frozen green beans
Side Dish Instructions
- Peel potatoes, and cut into 1-inch chunks. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat, and simmer 10 minutes or until potatoes are just tender. Drain.
- Stir together parsley, mayonnaise, sour cream, and lemon juice in a large bowl. Add potatoes; toss and season with salt and pepper to taste.
- Steam green beans according to package directions.
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