1 lb chicken drumsticks and thighs (I also used boneless, skinless chicken.)
2 cups low-fat buttermilk
2 Tbsp Tabasco sauce
1 tsp poultry seasoning (I used Chef Paul Prudhomme's.)
2 cups panko bread crumbs
1/2 tsp garlic salt
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne
Combine buttermilk and hot sauce and pour over chicken pieces in a large bowl. Cover with plastic wrap and refrigerate for 1-12 hours. This tenderizes and adds flavor to the meat. In a large bowl, combine panko and seasonings. Pull each piece of chicken out of the buttermilk, coat well with seasoned crumbs, and place on a non-stick baking sheet. Bake at 450 for around 20 minutes until brown and crispy and cooked all the way through.
Growing up in the South, I understand how important 'real' fried chicken is to the soul. However, with the current state of my beloved South's health, I am trying to change my ways and live a more healthful life. Trust me when I say that this 'fried' chicken recipe is a WONDERFUL substitute for the real thing. Add a little mashed taters and corn and the cob, and you'll be good to go!
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