Un-Fried Chicken

By MJH

Crispy golden, tender and moist healthy baked chicken, but tastes like it was fried! Suggest baking the chicken on a wire cooling rack placed on a baking sheet for crispiest results. Serve with mashed potatoes and salad.

Ingredients

• 1 cup buttermilk
• 1 tablespoon hot sauce, such as Louisiana Hot Sauce
• 4 chicken breasts, boneless, skinless, cut in half
• Kosher salt and black pepper
• 1 1/2 cups multi-grain panko breadcrumbs
• 3 tablespoons Parmesan, grated
• 1 lemon, quartered, plus 1 tablespoon lemon zest
• 1 teaspoon red pepper flakes

Preparation

Step 1

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°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.