Biggest Loser Garlic Southern "Fried" Chicken
- Ready In:
- 6hrs 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- low-fat buttermilk
- olive oil flavored cooking spray (propellant-free)
- 2 teaspoons all-natural salt-free garlic and herb seasoning (or your favorite all-natural salt-free seasoning)
- 1⁄2 teaspoon salt, plus more to taste, if desired
- 1 cup whole wheat panko
- 4 boneless skinless chicken breasts
directions
- Add the chicken breasts and buttermilk to a large resealable plastic bag or container. Rotate the breasts so they are completely coated, then seal the bag or container. Marinate them in the refrigerator at least 6 hours or overnight, rotating them once or twice.
- Preheat the oven to 450°F Lightly mist a medium nonstick baking sheet with spray.
- In a small bowl, mix the seasoning and salt. Add the panko to a medium shallow bowl.
- Remove 1 chicken breast from the buttermilk.
- Let any excess buttermilk drip off it, then sprinkle the entire breast (both sides) evenly with about one-quarter of the seasoning mixture.
- Dip the chicken in the panko, rotating it to cover completely.
- Place the breaded chicken breast face down (ribs up) on the prepared pan. Repeat with the remaining breasts, arranging them on the baking sheet so they do not touch.
- Lightly mist the chicken with spray. Bake for 10 minutes, then gently flip the breasts, being careful not to remove any breading.
- Lightly mist them again with spray and continue to bake for 12 to 15 minutes longer, or until the breading is crispy and the chicken is no longer pink inside.
- Sprinkle with additional salt, if desired. Serve immediately or refrigerate for up to 2 days to eat cold.
- NOTE: If you have trouble finding small chicken breasts, look for the larger chicken breasts halves that are about 1 pound each (I've found these are generally easier to find). Ask your butcher to remove the skin and cut them in half, leaving you with 4 approximately 8-ounce breast pieces.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!