Art Smith's unfried chicken
Uncooked boneless skinless chicken breast
2 piece(s), (about 9 oz each)
Uncooked bone in skinless chicken thigh(s)
2 thigh(s), (about 5 oz each)
Uncooked, chicken drumstick(s), skinless with bone
2 item(s), (about 4.25 oz each)
Whole wheat Panko breadcrumbs
Grated Parmesan cheese
2 tsp, freshly grated
1 tsp, smoked variety
- 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.
- 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.
- 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).
- Serving size: 1 breast half and 1 leg or 1 breast half and 1 thigh