A couple of weeks ago my friend Kristi shared a recipe for Un-Fried Chicken which was basically a video and a link. The chicken looked completely awesome and fried but it wasn’t so of course I was immediately intrigued! Like most recipes I check out I went ahead and started reading the reviews. And, for this recipe the reviews were so mixed the more I read on the more I wanted to try it out to see for myself. Plus, who does not want to find an amazing fried chicken that is actually baked!
At first my plan was to make it exactly as written because I wanted to ensure I experienced what everyone else was when they made the recipe and reviewed it. However, this went out the window pretty quickly the minute I realized I didn’t have buttermilk and had to make my own, had no Panko so I had to use regular bread crumbs, and I baked it on a rack instead of the suggested sheet pan. Hey, I tried, sort of…but these were the changes I made.
1 cup buttermilk, (I made my own using 2 tbs of white vinegar pouring it in a measuring up then filling the rest with whole milk)
1 tbsp. Tabasco sauce
4 boneless skinless chicken breasts, pounded down slightly about 3/4 inch thick
Kosher salt & black pepper
1 1/2 cup Italian bread crumbs
3 tbsp. grated Parmesan cheese
Juice and zest from one fresh lemon
1 tsp. red pepper flakes
Preheat oven to 400°F.
Combine the buttermilk and hot sauce in shallow bowl. Season chicken with salt and pepper and submerge in the buttermilk mixture.
Combine breadcrumbs, Parmesan, lemon zest, red pepper flakes, a pinch of salt, and black pepper. Remove the chicken from the buttermilk and dredge in the breadcrumb mixture. I actually repeated this process so after dredging in breadcrumbs once I went back to the buttermilk mixture and then dredged again I the crumbs. (Okay, another change but I felt in needed a thick coating)
Although the recipe states to bake on a nonstick baking sheet I chose to use a wire rack and place it on top of a sheet pan. I then baked the chicken on the rack using the sheet pan to catch any breading if it fell off.
Bake 20-25 minutes. Plate the chicken and squeeze the lemon juice over the chicken.
Here is the link to the video so you can check it out yourself.
So, what did I think? I loved it! I wish it was a bit browner but other than that it was crunchy, had a little kick from the tobacco, and red pepper flakes, and to me tasted as close to a fried chicken as you can get in the oven.
What would I change?
The only change I’m planning on next time, which seriously will probably be a couple days from now because I want to make it for Coxy, is that I am going to hit it with the broiler for about 3 minutes to really crisp and brown it up at the very end of cooking cycle. Here are the pics from last night.
I served it with homemade honey mustard which literally consisted of 50/50 parts honey and yellow mustard. It was great because it added a sweet little tang to the spice of the chicken.