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Entrée & Main Dish Recipes

Oven-Fried Nashville Hot Chicken

Nashville is known for its spicy chicken — this clever twist uses BBQ potato chips to create the crunchy crust.

Serving Size:


Active Time:

20 minutes

Total Time:

1 hour, 15 minutes


  • ¾ cup all-purpose flour
  • 1½ tsp. smoked paprika
  • ½ cup barbecue sauce
  • ¼ cup milk
  • ½ tsp. cayenne pepper sauce, such as Frank’s Red Hot
  • 1 (8.5 oz.) pkg. barbecue ridged potato chips, finely chopped, about 4 cups
  • 5 lbs. bone-in chicken pieces
  • Lime wheels, sliced red chili peppers and fresh parsley (optional)


  1. Heat oven to 350°F. Line baking sheet with foil; place rack on top. In medium bowl, mix ½ cup flour and paprika. In separate bowl, mix barbecue sauce, milk and pepper sauce. In another bowl, stir together potato chips and remaining ¼ cup flour.
  2. Coat chicken, one piece at a time, in flour-paprika mixture, shaking off excess. Transfer to barbecue sauce mixture, then in potato chip mixture, pressing to adhere. Place chicken on rack in baking sheet.
  3. Bake until chicken is no longer pink near bones, about 50 min., tenting lightly with foil if browning too quickly. Remove foil for last 5 min. of cooking time to crisp coating. Let stand 5 min. before serving. If desired, garnish with lime wheels, red chili peppers and fresh parsley.
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