WHY IT’S LIGHT Baking the lightly breaded pieces on a wire rack results in “fried” chicken that is lower in fat and calories; removing the skin before cooking also helps. For spicier chicken, add a few drops of hot sauce to the buttermilk marinade.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Remove skin from chicken and discard. In a large bowl, toss chicken with buttermilk, garlic, salt, and pepper. Marinate at room temperature 30 minutes (or refrigerate, covered, up to overnight).
Step 2
Meanwhile, preheat oven to 425°F. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with the oil. Spread evenly and bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl.
Step 3
Set a wire rack over the baking sheet. Working with one piece at a time, lift chicken from buttermilk mixture and dredge in breadcrumbs. Transfer chicken to rack.
Step 4
Bake chicken, without turning, until cooked through, 30 to 40 minutes, tenting with foil if crust is browning too quickly. Serve warm.
Coating the chicken
Step 5
When dredging the chicken in breadcrumbs, work with one piece at a time, and allow excess marinade to drip off before coating; this will prevent lumps. Turn the chicken to coat completely, and pat the crumbs firmly to adhere.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 385
Step 8
Fat: 16.6g (2.7g Saturated Fat)
Step 9
Protein: 39.5g
Step 10
Carbohydrates: 18.3g
Step 11
Fiber: 2.9g
