I love fried chicken. I feel like everyone loves fried chicken. If we could eat it every day we would, but we all know that isn’t exactly good for us, as sad as it is.
That’s where Trisha Yearwood comes in. The country music legend and wife of Garth Brooks also is incredible in the kitchen, so much so that she now has her own Food Network show.
My favorite Trisha’s Southern Kitchen recipe by far is her un-fried chicken. Try it once, and you won’t even remember why you deep fry. Seriously, you’ll be looking at baked chicken like this.
Here’s what you need to make it:
- 1 cup buttermilk
- 1 tablespoon hot sauce, such as Louisiana Hot Sauce
- 4 boneless, skinless chicken breasts, cut in half
- Kosher salt and black pepper
- 1 1/2 cups multi-grain panko breadcrumbs
- 3 tablespoons grated Parmesan
- 1 lemon, quartered, plus 1 tablespoon lemon zest
- 1 teaspoon red pepper flakes
Combine the buttermilk and hot sauce in a bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off.
Dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Squeeze lemon over the chicken and serve.
This is my go-to recipe now. Once you make it, you’ll be in the same boat as me.