Art Smith's Unfried Chicken

Makes 4 servings

EndTextStartText

1 cup buttermilk

1 tablespoon Louisiana hot sauce or hot sauce of choice

2 boneless chicken breasts, cut in half

2 chicken thighs

2 chicken legs

11/2 cups multigrain or whole wheat panko bread crumbs

3 tablespoons grated Parmesan cheese

2 teaspoons freshly ground black pepper

1 teaspoon ground cayenne

11/2 teaspoons onion powder

11/2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

1 lemon cut into wedges (optional)

EndTextStartText

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 degrees. In a large zip-top bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, smoked paprika, and salt. Seal the bag and shake to combine the ingredients.

3. Remove the chicken from the buttermilk, let excess drip off, and transfer it directly to the bag with the bread crumb mixture. Shake the bag to evenly coat the chicken with bread crumbs.

4. Remove the chicken from the bag and lay it flat on a nonstick baking sheet. Place in the oven and bake for 30 minutes.

5. Slice the chicken, arrange onto plates, and serve (with lemon wedges if using).

Per serving: 363 calories, 49 grams protein, 12 grams carbohydrates, 4 grams sugar, 13 grams fat, 140 milligrams cholesterol, 970 milligrams sodium, 2 grams dietary fiber.EndText