Unfried Chicken

By MichelleF

Bobby Deen ~
This is similar to another oven fried chicken dish I make. This one might even be better! The lemon is a different additive, but you can leave it out if you want & just add a little more buttermilk. I tasted a hint of the lemon, but the boys don't like lemon flavored food & they didn't even notice it!


Bobby Dean

Ingredients

• Nonstick cooking spray
• 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
• Salt, pepper, & garlic powder, to taste
• 1/4 cup low-fat buttermilk
• 1/2 teaspoon Louisiana Hot Sauce or Tabasco Sauce
• 2 egg whites
• Zest & juice of 1 lemon
• 1 1/2 cups Panko breadcrumbs

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

Season chicken with salt, pepper, & garlic powder. Combine the buttermilk, hot sauce, egg whites, & lemon zest & juice in a large bowl. Toss the chicken to coat or put marinade & chicken in a Ziploc bag. Marinate for at least 2 hours or overnight. Preheat the oven to 375. Spray a large cast-iron skillet or an oven-safe nonstick skillet with nonstick spray over medium-high heat. Pour the breadcrumbs into a shallow dish. Dip the chicken into the crumbs, pressing to adhere, then place in the skillet, & into the oven. Bake until the chicken is golden brown & cooked through or an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 45 minutes.