Photo of Art Smith's unfried chicken by WW

Art Smith's unfried chicken

11
8
8
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
This chicken recipe comes together in steps, but it couldn't be easier to make, and tastes like fried chicken without the frying. First, submerge the chicken in a buttermilk-hot sauce mixture and let it hang in the fridge for at least an hour. The chicken is breaded with a mixture of whole wheat panko, grated Parmesan, black pepper, cayenne, onion powder, garlic powder, smoked paprika, and salt, which is super-easy thanks to a zip-top plastic bag. After coating the chicken, it bakes in the oven until cooked through. It's far easier than heating up a pot full of oil, and a lot healthier too.

Ingredients

Low-fat buttermilk

1 cup(s)

Hot sauce

1 Tbsp

Uncooked boneless skinless chicken breast

2 piece(s), (about 9 oz each)

Uncooked bone in skinless chicken thigh

2 thigh(s), (about 5 oz each)

Uncooked, chicken drumstick, skinless with bone

2 drumstick(s), (about 4.25 oz each)

Whole wheat Panko breadcrumbs

1½ cup(s)

Grated Parmesan cheese

3 Tbsp

Black pepper

2 tsp, freshly grated

Cayenne pepper

1 tsp

Onion powder

1½ tsp

Garlic powder

1½ tsp

Paprika

1 tsp, smoked variety

Table salt

1 tsp

Instructions

  1. In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour but no more than 24 hours.
  2. Preheat the oven to 400°F. In a large zip-top bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, smoked paprika, and salt. Seal bag and shake.
  3. Remove the chicken from the buttermilk, let excess drip off, and transfer directly to the bag with the bread crumb mixture. Shake the bag to evenly coat the chicken in the bread crumbs. Remove the chicken from the bag and lay flat on a nonstick baking sheet. Place in the oven and bake for 20-30 minutes, or until cooked through. Arrange the chicken onto plates and serve (with lemon wedges, if desired).
  4. Serving size: 1 breast half and 1 leg or 1 breast half and 1 thigh