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
Directions

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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3.9 58
Ugh...this was another one of her recipes I am embarrassed to say I actually tried. This does NOT taste like fried chicken. It cooks unevenly and some of the breading does not stay on the chicken. Pockets of uncooked breading, some of the parmesan has a burnt taste and it is dried out. So many better recipes for oven fried chicken. This is NOT one of them. Just does not work. Don't waste the chicken on this one. item not reviewed by moderator and published
Beautiful recipe, healthy and delicious!!! item not reviewed by moderator and published
Really good! The panko does stick a little to the pan but its very flavorful and easy to make. I used Siracha in with the buttermilk and lemon pepper instead of lemon zest and  it turned out great. <br /> item not reviewed by moderator and published
I liked it (for baked chicken). Used cooking spray &amp; added some Cajun seasoning for a little extra kick. Trisha's cooking show is one of my favorites. item not reviewed by moderator and published
Did not brown. Was dry. Will not make this again. item not reviewed by moderator and published
Most of the Panko stayed in the pan, will not make it again item not reviewed by moderator and published
YUM!!! I’ve made this several times now with large, boneless/skinless breasts. I didn’t have all the ingredients, so I substituted: ground lemon pepper seasoning, no hot sauce and regular panko bread crumbs. Chicken is so moist and crunchy, with just a hint of heat. I’ll sprinkle a little more parmesan on top to get a nice crunchy-cheese “crust”. The secret is in the buttermilk! Husband and I love it! item not reviewed by moderator and published
Fantastic item not reviewed by moderator and published
Turned out tasty, but the recipe was a mess. I mean the panko didn't brown; the bottom was all soggy. So I ended up adding a little olive oil and putting the cooking sheet under the broiler until it had a nice color. Then I flipped the chicken (the soggy part burned on the cooking sheet which i threw away after) and cooked it like that under the broiler for another 2 min. As you can tell, complete disaster. But the flavor was really good, and i had a crunchy top. It was great if you didn't know what had happened in the kitchen :-) item not reviewed by moderator and published
This was really quick, easy, and delicious! I found lemon panko at my grocery store so I didn't use the lemon zest. After reading the reviews about it being bland in flavor, I made sure I seasoned the panko well. Before putting in the oven I sprayed with cooking spray on the chicken to help with browning. Even my husband who 'hates' citrus stuff like this! I will definitely be making again! item not reviewed by moderator and published
I loved this recipe, I did follow other reviewers recommendations and sprinkle a little paprika on the chicken prior to coating with bread crumbs and I flipped chicken after 10 minutes. It turned out perfect, crispy outside and very moist inside. My very picky son even loved it! item not reviewed by moderator and published
I tried this the other night and it was wonderful. Lots of flavor from the lemon zest and pepper flakes. I had to adjust my oven but, all cooks know that you need to know your equipment. This is a keeper. Thanks Trisha for a great healthy crunchy chicken. item not reviewed by moderator and published
Bread crumbs never browned. Didn't look appetizing at all. Tried it but didn't like the taste. Had to fry them, then they were ok. Not making these again. item not reviewed by moderator and published
I liked the crunch, but the bottom was a little soggy. Also, there was a slightly sweet tart flavor I didn't care for. Not sure if it was the buttermilk or lemon. My husband loved it! item not reviewed by moderator and published
Made this tonight, although it did come out crispy, it really lacked flavor. I even used seasoned panko. I did not add the lemon as I'm not a big citrus fan. I will most likely make it again, but next time I will try different panko, or add more cheese... item not reviewed by moderator and published
I wish I could print out recipes from this website, but for some reason I seem to be blocked. I have tried all the suggestions they have given me but I don't even get the "print recipe" icon! and when I try to get the nutritional info. Nothing. I love the shows, but I have given up trying to get the recipe. item not reviewed by moderator and published
My family told me to "throw out" my traditional fried chicken recipe and use this one from now on! This was so good and so easy. The only change I made was to add corn meal, a little corn starch and garlic powder to the panko. I only had the plain, original Panko so that's what I used and it turned out great! Served it with the Garlic Mashed Cauliflower and my whole family loved it! This is definitely going in my dinner rotation! Thanks Trisha for ANOTHER great dish! item not reviewed by moderator and published
Made this for my fried-chicken junkie husband. He loved it! The red pepper flakes really added a punch. Personally I preferred it to fried chicken. Thanks Trisha! item not reviewed by moderator and published
Quite good. Love the crunch, the heat and the flavor. item not reviewed by moderator and published
Too spicy for my tastes, &amp; that's even with the lemon garnishment! :( item not reviewed by moderator and published
My family and I thought this chicken was scrumptious! LOTS of flavor and very moist! Thank you Trisha! item not reviewed by moderator and published
Not sure if it was me or the recipe. My chicken didn't brown and was just kind of blah. Maybe it really needed more kick from the hot sauce but I have little kids so didn't want to make it too hot for them. I did love the cauliflower mash though. item not reviewed by moderator and published
My whole family rated this a 4.5-5 stars! I left off the lemon because I'm the only one in the family that likes lemon, but even without it, it's awesome! My husband said this recipe is a keeper! item not reviewed by moderator and published
Loved it! I did read all the reviews posted and issues with browning. We did cut chicken in half. The only pieces that didn't brown were the one that were a little to thick. So make them thin and they will brown. item not reviewed by moderator and published
Really great flavor; I tried this recipe the first time with the full 1 tsp of red pepper flakes but we thought it was too zippy for us. I made it tonight with 1/2 tsp and it was a better level of heat for us. The hidden gem here is the lemon zest in the coating...never would have thought of that but WOW what flavor...AWESOME!! item not reviewed by moderator and published
I made this recipe last night. I baked the chicken for about 22 minutes on a wire cooling rack over a baking sheet so the heat would circulate through, and flipped them once at the 11 minute mark to ensure both sides got crispy. At 22 minutes, they were only lightly browned and I wanted to make them crispier, so I put them under the broiler for an additional three minutes, turning them at 90 seconds, and that did the trick. The coating was much more brown and crispy. They weren't "true fried chicken" crisp, BUT crispy enough that I didn't miss the frying part. They were moist, juicy, and nicely done throughout. Additional tip: If you are going to use my method, DO NOT let the chicken rest when it comes out of the oven. Let it cool for about two minutes or so. The carry over cooking time dries them out just a bit. The ones my wife and I ate fresh from the oven were awesome. The other two that sat while we ate the first ones were not as juicy, but still good.. item not reviewed by moderator and published
This recipe is FABULOUS - it's OUTRAGEOUS delicious. I had NO trouble with browning - the chicken was crisp and super tasty! Could not find whole grain panko crumbs so I used whole wheat. You must butterfly your chicken breasts if they are too thick. Couldn't ask for a tastier chicken recipe!! item not reviewed by moderator and published
I seasoned with paprika, then cooked chicken on grill. Looked and tasted great. This recipe is a keeper. item not reviewed by moderator and published
I love this recipe!! I used smaller chicken tenders and had no problem getting them brown. Next time I will leave out the lemon all together and increase the red pepper flakes. I will definately be making this again soon! item not reviewed by moderator and published
Just tried this using organic chicken cut into strips like "chicken fingers". Didn't have any hot sauce so I added smoked paprika &amp; increased crushed red pepper. Baked as suggested &amp; no need to turn them over. Turned out beautifully. My husband deemed it a "gourmet meal" &amp; it was so simple. Thanks so much for sharing your incredible recipes with us. item not reviewed by moderator and published
I liked everything about this recipe, and I was eager to try it. Unfortunately, I had a similar browning problem. I will try it again using thinner pieces of chicken. It has really good flavor, but it's hard to look at if the chicken isn't crisp and brown. item not reviewed by moderator and published
After reading the comments regarding browning, I sprinkled with a bit of paprika and turned halfway through baking - PERFECT! item not reviewed by moderator and published
This chicken was not at all what I expected it to be, it did not crisp up or brown, I followed the recipe exactly and it needed some spices or something. I like the idea and if I try it again I will try some additional spices like S &amp; P and will drizzle some olive oil on the chicken to get it to brown. I even baked it on a cooling rank as some suggested to get it brown/crisp on all sides. item not reviewed by moderator and published
The spice in this dish is delicious! There is one issue, which is....cooking it flat on a sheet pan. Next time I will cook it on a broil pan or a rack that will allow for the chicken to crisp on the underside. It was too soggy on the bottom and no instruction to turn part way. Also, it is very white when cooked, make sure if you cook this with the Art Smith cauliflower mash (yum yum) add a color to the plate. I did asparagus, really nice color. Salad of any sort would work. Here is my final - As an eater of only white meat, the recipe is great. Flavor = 10 Texture = 8 Color = 5 Would I cook again, no substitutions, just cooking method = 10 item not reviewed by moderator and published
The chicken was flavorful, juicy, and crispy. I think the key to "browning" and making the outside crispy is you need to make sure the chicken is thinner and that you place it on a lower rack and flip it once during the bake in the oven - do not lower your oven temperature - 400F is a must. I did use the panko breadcrumbs and my batch did brown (a Panko brown will be slightly lighter than bread crumbs). I agree with some others, I'm leaving the lemon out next time around. item not reviewed by moderator and published
I thought this was good. It was light and refreshing. I think it's better without the lemon myself. The bread crumbs are light and most likely won't really "brown". item not reviewed by moderator and published
Delicious! Will make again! item not reviewed by moderator and published
De-Lish!! Followed recipe exactly...but, I baked on bottom rack and turned at 15 min... Browned both sides evenly. Crisp &amp; juicy. Family loved it! item not reviewed by moderator and published
I saw Trisha's show last saturday when she demonstrated this recipe..... i amn always looking for new healthy, quick &amp; easy recipes and this meets all the criteria. Absolutely Fabulous! My family LOVED it!! item not reviewed by moderator and published
This was awesome! I followed the instructions to a T. It was great! item not reviewed by moderator and published
Cooked this tonight and it turned out awesome. I cooked it on a broiler pan and used the conviction roast setting. I flipped the chicken after 15min and they turned out golden brown and crispy. item not reviewed by moderator and published
My husband &amp; high really liked this chicken dish. I planned to make it with thin sliced chicken breasts, but I had chicken tenders so that's what I used. I did flip them halfway through cooking. I think the secret is using thin slices of chicken. That's probably why the recipe says to cut the breasts in half. item not reviewed by moderator and published
This recipe was horrible. Like everyone else has commented, the chicken does not brown so is not visually appealing. The texture was rubbery and the dish was pretty tasteless overall. item not reviewed by moderator and published
I love Trisha, her music and her show. This dish, however, is inedible. I am a good cook and like to try new things, but should have known better on this. It doesn't brown at all and is tasteless. A perfect example of why folks find it hard to diet. Sorry, Trisha. You make lots of wonderful dishes! item not reviewed by moderator and published
Made the chicken last night and the only thing I did different was no store here had the Multigrain Panko so I had to use the plain. While I agree that it did not get really brown, it still looked good and it tasted even better. I will definitely make this one again. item not reviewed by moderator and published
We had the same comment as kathleendona - didn't brown. I turned the broiler on and that helped, but also helped dry out the chicken breast. Boneless chicken breasts dry out easily anyway so the extra cooking probably sent them over the edge. However, we liked the taste and I will use leftovers in a salad. I'd try this again. Maybe next time I'd let the chicken marinate in the buttermilk/hot sauce mixture a few hours. We also thought this might work out better with chicken thighs. item not reviewed by moderator and published
Made this exactly as recipe stated and the chicken didn't look anything like on TV. It remained unbrowned after 25 minutes. Have yet to find a baked chicken that tastes or is brown and crunchy like fried chicken. This was the first of trish's recipes that was dissapoiinting.. item not reviewed by moderator and published
The flavors are nice, I think I should have flipped the chicken so both sides got 'crusty' but overall, the flavors are good. Will make again, item not reviewed by moderator and published
I just made this dish for dinner. It's delishious!!! I did not have any lemon and I used a bit more parmesan cheese. Other than that, it's a great un-fried chicken dish that my entire family loved. item not reviewed by moderator and published
My husband bought the ingredients for this today and made it this evening. OMG! It is wonderful! A bit on the spicy side but very tasty! item not reviewed by moderator and published
Very good! I added a little extra parmeson cheese and sauteed garlic when it came out of the oven and it was perfect. Will be making this again. item not reviewed by moderator and published
Just made this for dinner tonight and it was fantastic. I will note that I used plain bread crumbs as I don't have panko at home. I will also mention that you want to be very sparing with the lemon juice on top or it will overpower the chicken. item not reviewed by moderator and published
Made this using less hot sauce in the marinade and it was fantastic! Loved the addition of the lemon peel and the panko made for a light but crunchy coating. Used the leftovers in a salad the next day and all I can say is this will be a favorite! item not reviewed by moderator and published
I season my panko crumbs with Mrs. Dash (various flavors) and onion or garlic powder. I am on a renal diet and need to watch certain dietary needs and I find that these seasonings work without adding sodium. item not reviewed by moderator and published
Made this for dinner last night. My four grandchildren and husband loved it. It was very moist and the lemon in the mix was delicious. A keeper in this house. Thank you Trisha, keep them coming :) item not reviewed by moderator and published
I am going to try this, but I am confused. Four chicken breasts cut in half? Does that mean eight pieces total? The recipe is vague. item not reviewed by moderator and published
I think Elliemays suggestion is absurd! Chicharonnes are crazy high in fat, and it's not a healthy fat. Yes it's true they don't have carbs, but to say this makes it healthier...is ridiculous! Cornflakes are really the best breading for this recipe and actually ARE low cal and nutritious. Panko is pretty bland, this recipe is very meh to me. item not reviewed by moderator and published
sounds great!. to make it even more healthy you can use ground up pork skins. choose your favorite flavor. I prefer hot because it gives a great flavor with no carbs. item not reviewed by moderator and published
Locate the small boxes to the left of the recipe. The first box (link) should be "print," then "save recipe," next eMail, finally "share." If you can't find those boxes you can always copy/paste and save the page link. item not reviewed by moderator and published
Just cut and paste the text into word. Copy &amp; paste the image and then size it to fit your preferences. item not reviewed by moderator and published
You can leave out the hot sauce. item not reviewed by moderator and published
My husband &amp; I! (Not high) item not reviewed by moderator and published
I will say, I watched her make this on TV and it appeared that she only prepared 4 pieces which would be 2 chicken breasts cut in half. Right? item not reviewed by moderator and published
Please, people, do not rate or comment on a recipe that you have not made! It is not fair to the chef nor to people looking for new recipes to try. item not reviewed by moderator and published

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