Southern Unfried Chicken

Southern Unfried Chicken
serves 4

1 cup buttermilk

2-3 tsp hot sauce {I used Rhode Island Red}

4 skinless chicken breasts

1 1/2 cups panko bread crumbs

3 tbsp parmesan

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1-2 tsp black pepper

1-2 tsp hot red pepper

1 tsp paprika

In a bowl, combine buttermilk and hot sauce. Soak chicken breasts in the buttermilk marinade for at least 1 hour and up to 24 hours. In the meantime, combine the panko, parmesan and the rest of the spices in a large ziplock bag. Shake to blend. Using tongs, remove the chicken from the marinade and place directly in the bag. Shake well, until the chicken is evenly coated with bread crumbs. Remove from the bag and lay flat on a sheet pan. Allow to chill uncovered in the fridge for 30 minutes. Preheat the oven to 400 degrees and then bake for 35 to 40 minutes.

Thoughts on this recipe::

Ben and I loved this recipe! It was spicy but good spicy. I used two tsp of the hot sauce and marinated the chicken in the buttermilk mixture for about 24 hours. Next time I’ll do the same thing for half of the chicken. It was too spicy for the boys so I will probably cut their chicken into bite size pieces and soak in the buttermilk only. Our chicken was done after about 25 minutes but we use small organic chicken breasts and I had cut them in half. You would probably need the full 35-40 minutes if your were using large chicken breasts.

recipe source:: runner’s world

One thought on “Southern Unfried Chicken

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