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Crispy Nashville Hot Chicken Bites: Easy Sheet-Pan Recipe

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Crispy, sticky, fiery chicken bites made on a sheet pan without deep frying. This weeknight-friendly recipe delivers the signature crunch and heat of Nashville hot chicken in about 45 minutes.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 cup (240ml) buttermilk
  • 2 tablespoons hot sauce (e.g., Frank’s RedHot)
  • 1.5 cups (190g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (for mild) to 1 tablespoon (for hot)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120ml) neutral oil (e.g., canola or avocado)
  • 2 to 4 tablespoons cayenne pepper (for glaze, adjust to taste)
  • 1 tablespoon packed brown sugar
  • 1 teaspoon paprika (for glaze)
  • 1/2 teaspoon garlic powder (for glaze)
  • 1/2 teaspoon salt (for glaze)
  • White bread slices (for serving, optional)
  • Dill pickle slices (for serving, optional)

Instructions

  1. Preheat oven to 425°F (220°C). Place a wire rack inside a large sheet pan and spray lightly with nonstick cooking spray.
  2. Cut chicken thighs into bite-sized pieces (about 1.5 inches). Pat dry with paper towels.
  3. In a shallow bowl, whisk together buttermilk and hot sauce. Add chicken pieces and toss to coat. Let sit for at least 10 minutes (or up to 2 hours in the fridge).
  4. In another shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  5. Working a few pieces at a time, remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing gently to adhere. Shake off excess and place on prepared wire rack, leaving space between pieces.
  6. Bake chicken for 18 to 22 minutes, flipping halfway through, until deep golden brown and internal temperature reaches 165°F (74°C).
  7. While chicken bakes, prepare glaze: In a small saucepan, combine neutral oil, cayenne pepper (2 to 4 tablespoons), brown sugar, paprika, garlic powder, and salt. Warm over low heat, stirring constantly, until sugar dissolves and oil is fragrant (2 to 3 minutes). Do not boil. Remove from heat.
  8. As soon as chicken comes out of the oven, brush each piece generously with the hot oil glaze. Serve immediately on white bread with pickle slices.

Notes

Do not skip the wire rack for maximum crispiness. Let breaded chicken rest 5 minutes before baking to help coating adhere. Adjust cayenne gradually in the glaze—start with less and add more to taste. Brush glaze while chicken is hot for best adhesion. For meal prep, bread chicken and refrigerate on wire rack up to 4 hours before baking. Leftovers keep in fridge up to 3 days; reheat in oven at 375°F for 8-10 minutes to restore crunch.

Nutrition

Keywords: Nashville hot chicken, sheet pan chicken, crispy chicken bites, spicy chicken, baked chicken, weeknight dinner, game day snack

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