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Unfried Chicken

   Baked chicken is a staple in any house hold. The skin or crust for the chicken can make or break any meal. So I am on the hunt for better ways to make chicken. This one by Trisha Yearwood had some promise when I first read it.

Ingredients
    1 cup of buttermilk
    1 tbs of hot sauce, I used Franks
    1 1/2 cups of panko bread crumbs
    3 tbs of Parmesan cheese
    1 tbs of lemon zest
    1 tsp of red pepper flakes
    salt and pepper
    4 chicken breasts, cut in half
    1 lemon, quartered


Directions
      Preheat oven to 400.
      In a small bowl, mix milk and hot sauce.
      In a larger bowl, mix bread crumbs, cheese, lemon zest and red pepper flakes.
      Sprinkle chicken with salt and pepper, and then dip in milk combination.
      Dredge chicken in panko crumbs after milk and lay on a nonstick baking sheet.
      Refrigerate uncovered for 30 minutes.
      Bake chicken until crispy, about 25 minutes.
     Squeeze lemon over chicken.

Changes I Made!
      I used regular milk and mixed a tablespoon of vinegar to make the buttermilk.
      Also the red pepper flakes can be a little off putting, the heat didn't really hold in the milk drench.

This recipe is from Trisha's Table.



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