Southern Unfried Chicken

Servings: 4-6
Prep time: 2 hours

Oven: 400°


  • 1 cup of buttermilk
  • 1/2 Tbsp of Louisiana Hot Sauce
  • 4 skinless chicken breasts, cut in half
  • 1 1/2 cups Panko breadcrumbs
  • 3 Tbsp grated parmesan cheese
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp black pepper
  • 1 tsp paprika
  • Butter-flavored spray oil


In a bowl, combine buttermilk and hot sauce. Submerge the chicken breasts in the buttermilk marinade. Allow to soak at least 1 hour. While the chicken is marinating, make the breadcrumb mixture. In a large plastic bag, add breadcrumbs, parmesan, and spices. Shake to blend. Remove the chicken breasts from the marinade and place directly in the bag of breadcrumbs. Shake the bag well, until the chicken breasts are evenly coated. Remove the breaded chicken breasts from the bag and lay flat on a lightly oiled sheet pan. Allow to chill uncovered in the refrigerator 30 minutes. Lightly coat each chicken breast with spray oil. Bake for 30 minutes.