Maybe it's because we're starting a New Year and it's healthier, maybe it's because we like Fried Chicken, maybe it's just because I find this recipe something I can make "Vegetarian" that drew me to it. So here's Trisha Yearwood's Un-Fried Chicken.
I use Quorn Naked Chik'n Cutlets to make it Vegetarian.
1 C buttermilk
1 TBS hot sauce, such as Louisiana Hot Sauce
4 boneless, skinless chicken breasts, cut in half (Vegetarian Quorn Chik'n Cutlets) I prick the cutlets with a fork to soak up some of the buttermilk.
Kosher salt and black pepper
1 1/2 C multi-grain panko breadcrumbs
3 TBS grated Parmesan
1 lemon, quartered, plus 1 TBS lemon zest
1 tsp red pepper flakes
Combine the buttermilk and hot sauce in a shallow 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, and 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. Divide the chicken among 4 plates and squeeze the lemon over the chicken.
Peace in the Kitchen!