Crispy Un-Fried Chicken

This is a Valerie Bertinelli recipe.  The breasts came out  dry, so next time I'll use only dark meat for moisture.  I used Ranch dressing as a dipping sauce.  The seasoning was perfect.

Bottom line:  It's tasty and crunchy and a great alternative to frying.

4 servings

9 calculated points

Chardonnay

Ingredients

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 

Directions

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.

Preheat the oven to 425 degrees F.

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.

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.

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