Un-Fried Chicken

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
30 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup buttermilk
  • 1 tablespoon hot sauce, such as Louisiana Hot Sauce
  • 4 boneless, skinless chicken breasts, cut in half
  • Kosher salt and black pepper
  • 1 1/2 cups multi-grain panko breadcrumbs
  • 3 tablespoons grated Parmesan
  • 1 lemon, quartered, plus 1 tablespoon lemon zest
  • 1 teaspoon red pepper flakes
Directions
Watch how to make this recipe.
  • Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.

  • Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.

  • Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.


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    This recipe is featured in:

    Grilling and Summer How-Tos