Baked Nashville Hot Chicken Breasts

   Ingredients
 Brine:
1 quart water
1/4 cup salt
1/4 cup white sugar
1/4 cup hot sauce
4 skinless, boneless chicken breast halves, cut into strips
 Coating:
1 cup all purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
 Sauce:
3 tablespoons vegetable oil
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon garlic powder
cooking spray

   1. 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.
   2. Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.
   3. 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.
   4. 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).
   5. 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.