Chef Art Smith's Unfried Chicken Recipe
Ingredients
- 1 cup buttermilkor non-fat Greek-style yogurt
- 1 tbsp Louisiana-style hot sauce
- 4 skinless,boneless chicken breasts, cut in half
- 1 1/2 cups whole wheat or multigrain panko breadcrumbs
- 3 tbsp gratedparmesan cheese
- 2 tsp ground black pepper ground cayenne or red pepper to taste
- 1 1/2 tsp each of onion powder and garlic powder
- 1 tsp paprika
- 1 lemon quartered for garnish (optional)
Instructions
- Preheat oven to 400F.
- In a large bowl, mix the buttermilk or yogurt and hot sauce. Submerge the chicken pieces in the mixture and let soak in the refrigerator for at least 1 hour (up to 24 hours).
- In a large, zip-close plastic bag, add the breadcrumbs, parmesan cheese, black pepper, cayenne pepper, onion powder, garlic powder, and paprika. Seal the bag and shake until all the ingredients are well-blended.
- Remove the chicken breasts from the liquid and transfer the pieces directly to the bag with the breadcrumb mixture. Shake the bag until the chicken breasts are evenly coated with the breadcrumbs.
- Use a nonstick baking sheet or spray lightly with nonstick spray.
- Take the chicken pieces from the bag and lay them on a nonstick baking sheet or lightly coat the sheet with nonstick spray. Refrigerate, uncovered for 30 minutes.
- Remove the chicken from the refrigerator and bake for 25- 30 minutes or until cooked through.
Notes
Serve garnished with the lemon quarters.
Pro Tip:
Spray the tops of the pieces with nonstick spray for a crispy crust. Flip the chicken pieces halfway through cooking to crisp both sides.
