Baked Nashville Hot Chicken Breasts

Mix water 1/4 cup salt 1/4 cup sugar and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate 30 minutes to 1 hour. Pour brine from the bowl.

Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.

Combine flour 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon garlic powder and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack.

Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon sugar and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken adding more layers for extra heat.