Nashville Hot Oven-Fried Chicken

In a bowl, whisk together the buttermilk and egg. Add the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a greased wire rack on top to allow heat circulation.
In a shallow bowl, combine the flour with salt, pepper, paprika, garlic powder, and cayenne. Dredge each marinated chicken piece in the flour mixture, pressing to coat thoroughly.
Arrange the coated chicken on the wire rack. Lightly spray the tops with cooking oil. Bake for 40–45 minutes, turning once halfway through, until the chicken is crispy and cooked to an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the hot oil glaze. Warm the vegetable oil in a small saucepan over medium heat. Stir in cayenne, brown sugar, paprika, garlic powder, and salt. Cook for 1–2 minutes until fragrant, then remove from heat.
Once the chicken is cooked and golden, brush the spicy oil generously over each piece. Serve hot, accompanied by pickles and slices of soft white bread.

Extra Heat: Increase cayenne pepper in the glaze to suit your spice preference.
Sweet Heat: Add a drizzle of honey to the glaze for a sweet and spicy combo.
Boneless Option: Use boneless thighs or chicken tenders for a quicker cook and easier serving.
Air Fryer Method: Cook the breaded chicken in the air fryer at 375°F for 20–25 minutes, flipping once, then brush with glaze.

For ultimate crunch, avoid overcrowding the baking rack so hot air circulates evenly.
Let the chicken rest for a few minutes before brushing on the hot oil to preserve crispiness.
Serve immediately after glazing for best texture and bold flavor.
If using chicken breasts, pound slightly for even cooking.