Recipe of the week

Making true Nashville-style hot chicken at home isn’t easy, said Genevieve Ko in the Los Angeles Times. For an everyday solution, try this adaptation, which cuts out the deep frying and relies on your favorite pepper sauce for its heat.

Oven-fried Nashville-style hot chicken

¼ cup mayonnaise • ¼ cup hot pepper sauce • 2 tbsp Dijon mustard • ½ tsp garlic

powder • 2½ tsp kosher salt • 12 chicken drumsticks • 1½ cups panko bread crumbs • ½ cup finely grated Parmesan • 1½ tsp paprika • 1 tbsp plus 1 tsp cayenne

pepper • ½ tsp granulated sugar • ¼ cup vegetable oil

• Heat oven to 450 with a rack placed in crumbs and place drumsticks on rack. Let its top third. Line a rimmed baking sheet stand at least 15 minutes. with foil and set a wire rack in it. • Bake chicken until golden brown,

• Whisk mayonnaise, pepper sauce, crunchy, and cooked through, about mustard, ¼ tsp garlic powder, and ½ tsp 30 minutes. Combine sugar with remainsalt in a large bowl. Add chicken, ing garlic powder, paprika, turning to coat evenly. Let stand. cayenne, and salt in a medium • Combine panko, Parmesan, heatproof bowl. Heat veg

1 tsp paprika, 1 tsp cayenne etable oil in a small saucepan pepper, and 1 tsp salt in a shalover medium heat until wavy. low dish. Rub mixture together Pour oil over spices and stir with your fingers, breaking well. As soon as chicken crumbs into smaller bits. Roll comes out of the oven, drizzle drumsticks in mixture to coat spiced oil evenly over drumcompletely. Shake off excess sticks. Serves 6 to 8.