Wednesday, March 13, 2013

Try It Tuesday...

Try it Tuesday went down with Art Smith's Unfried Chicken.
Art Smith is the executive chef of LYFE Kitchen restaurants and my mom pulled out the recipe from a magazine when she was here a few weeks ago.

Here's a pic of this spicy little dish

Warning: this chicken is SPICY. I followed the directions to a T and all of our mouths were on fire! I like spicy and it was too much for me. If you need to open your sinuses make this as the recipe calls. If you want to enjoy healthy unfried chicken the traditional way, lessen the amount of the black and cayenne pepper.
This is a great dish to make ahead during the day. I marinated the chicken in the afternoon and also combined the bread crumb mixture ahead as well. When dinner time rolled around I just shake and baked!

Here we go:
Southern Oven Unfried Chicken
Serves 4-6

1 c buttermilk
1 tbsp. hot sauce
4 skinless, boneless chicken breasts
1 1/2 cups whole wheat or regular panko break crumbs
3 tbsp. Parmesan cheese
1 1/2 tsp. onion powder
1 1/2 garlic powder
2 tsp black pepper
1 tsp cayenne pepper
1 tsp paprika
olive oil spray

Preheat oven to 400 degrees
In a bowl, combine buttermilk and hot sauce. Add chicken and allow it to marinate in the fridge for at least an hour.
Combine the dry ingredients in a self-sealing, gallon size plastic bag.
Remove chicken from marinade and place in bag. Shake well until chicken is evenly coated. Lay chicken on a lightly oiled baking sheet and chill uncovered for 30 minutes. Lightly coat with spray oil.
Bake 15-20 minutes, turn over and bake 15-20 minutes more or until done!

Super easy, healthy and great for busy nights!

1 comment:

  1. Sounds good - but I'm with you, way too spicy! What really caught my eye was your mac n' cheese. We never eat it but the kids asked for it out of the blue so it's on the menu for tomorrow. Looking forward to it!


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