Un-Fried Chicken

1. 1

   Combine the buttermilk and hot sauce in a shallow bowl.

2. 2

   Season the chicken with salt and black pepper and submerge in the buttermilk mixture.

3. 3

   Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish.

4. 4

   Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated.

5. 5

   Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.

6. 6

   Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes.

7. 7

   Divide the chicken among 4 plates and squeeze the lemon over the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.