Baked Nashville Hot Chicken Breasts

Prepare the Brine: In a large bowl, combine water, 1/4 cup salt, 1/4 cup sugar, and hot sauce. Stir until the salt and sugar are completely dissolved. Add the chicken strips to the brine, ensuring they are fully submerged. Refrigerate for 30 minutes to 1 hour to tenderize and infuse the chicken with flavor. (Time: 5 minutes)

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Place a baking rack on a baking sheet and lightly coat the rack with cooking spray to prevent sticking. (Time: 5 minutes)

Coat the Chicken: In a shallow bowl, whisk together the flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper. Dredge each chicken strip in the flour mixture, pressing gently to ensure it is fully coated on all sides. Place the coated chicken strips on the prepared baking rack. (Time: 10 minutes)

Bake the Chicken: Bake in the preheated oven for 20 minutes. Remove from the oven and spray each chicken piece with cooking spray. Flip the chicken strips and spray the other side. Return to the oven and continue baking for another 10 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165 degrees F (74 degrees C). (Time: 30 minutes)

Prepare the Hot Oil: While the chicken is baking, heat the vegetable oil in a small pan over medium heat until it shimmers. In a separate bowl, combine 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder. Carefully add the spice mixture to the hot oil and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices. (Time: 5 minutes)

Dress the Chicken: Once the chicken is cooked, brush the hot oil mixture generously over each piece, adding more layers for extra heat and flavor. Serve immediately and enjoy the fiery goodness of homemade Baked Nashville Hot Chicken Breasts! (Time: 2 minutes)