Crispy Un-Fried Chicken

  • Yield : 4 servings
  • Cook Time : 20m
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  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • One 3 1/2- to 4-pound whole chicken, cut into 10 pieces
  • 2 cups panko breadcrumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • Freshly ground black pepper
  • Nonstick cooking spray


Step 1

In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.

Step 2

Preheat the oven to 425 degrees F.

Step 3

Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.

Step 4

Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.

Step 5

Bake until the chicken is golden brown and cooked through, about 40 minutes.

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