Un-Fried Chicken

The secret to the success of this recipe is to make sure that both the chicken and the buttermilk are very cold.  The preliminary soaking of the chicken will help the breading adhere and produce a crispy coating much like that of fried chicken.  I sometimes will dredge the chicken in the buttermilk and flour twice to ensure a crispier crust.  I occasionally like to serve this with roasted mustard potatoes (recipe to follow) because it's a healthier, tasty alternative to mashed potatoes.


You can make this recipe healthier by removing the skins from the chicken.  Also, you can substitute plain nonfat yogurt for the buttermilk.


Light Vegetable cooking spray
6 chicken drumsticks
3 whole chicken breasts, halved 
3 - 1/2 cups ice water
2 cups buttermilk


For the Breading:


1 - 1/2 cups dried Italian garlic and herb bread crumbs
1 - 1/2 cups all-purpose flour
1 TBSP Old Bay seasoning
2 tsp garlic powder
1 tsp Tony Chachere's  Creole Seasoning
ground black pepper to taste
1/8 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano


Preheat the oven to 400 degrees.


Coat a baking sheet with 3 sprays of vegetable oil.  


Put the chicken in a large bowl with the ice water.  Put the buttermilk into a medium bowl.  Set both bowls aside. 


Toss all the breading ingredients into a large, tightly-sealing plastic bag.  Seal and shake well to mix.


Remove 2 pieces of chicken from the ice water.  Roll each piece in the buttermilk.  Put the chicken into the plastic bag, reseal, and shake to coat thoroughly.  Transfer the breaded chicken to the prepared baking sheet.  Repeat the process until all pieces are breaded.  Spray the chicken lightly with the vegetable oil.


Place the baking sheet on the bottom half of the oven and bake for 1 hour.  To help turn the top of the chicken golden brown, broil for a minute or two, watching closely so as to not burn.


Serve hot or at room temperature.