No-Fat Fried Chicken

No deep fryer, no oil, no butter in the coating. These chicken breasts get their crunch from a buttermilk dip followed by a seasoned breadcrumb coating that crisps up in a hot oven.

The Parmesan in the breadcrumb mixture is doing more than adding flavor. As it bakes, it browns and hardens into a crust that mimics the crackle of a fried coating. Rosemary, thyme, garlic powder, and onion powder round out the seasoning so it tastes like the real deal, not like diet food.

Patting the chicken dry before dipping is a step that matters. Wet chicken won’t hold the buttermilk evenly, and uneven buttermilk means patchy breading that falls off during baking. Dry surface, buttermilk dip, breadcrumb roll, onto the foil-lined sheet. Done.

Thirty-five to forty minutes at 400°F (204°C) and you’ve got golden, crispy chicken with no added fat.

Pro Tips

• Use a foil-lined sheet with cooking spray so the bottom of the coating crisps instead of steaming against a wet pan
• Don’t flip the chicken during baking. The top gets golden while the bottom crisps against the hot foil
• Let the coated chicken sit on the sheet for 5 minutes before baking so the breading sets and sticks better
• A meat thermometer should read 165°F (74°C) at the thickest part when done

Variations

• Add a teaspoon of smoked paprika to the breadcrumb mix for a smokier flavor
• Use panko instead of regular breadcrumbs for an even crunchier coating
• Swap rosemary and thyme for Italian seasoning blend if that’s what you have on hand