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 55
I liked it (for baked chicken). Used cooking spray & 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

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Grilling and Summer How-Tos