Unfried Chicken Recipe - Allrecipes.com
Unfried Chicken Recipe
  • READY IN hrs

Unfried Chicken

Recipe by  

"This dish is a great substitute for the southern fried chicken I grew up on. Baking and using cooking spray lowers the calories significantly. Delicious."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    2 hrs 15 mins


  1. Stir buttermilk and hot sauce together in a bowl; add chicken and stir to coat. Marinate chicken in refrigerator at least 1 hour.
  2. Lightly grease a baking sheet.
  3. Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, cayenne pepper, and paprika in large shallow bowl.
  4. Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade.
  5. Gently press chicken pieces into the panko mixture to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded chicken onto prepared baking sheet.
  6. Refrigerate breaded chicken at least 30 minutes.
  7. Preheat oven to 400 degrees F (200 degrees C).
  8. Lightly coat chicken pieces with cooking spray.
  9. Bake chicken in preheated oven until browning on top, 15 to 20 minutes. Flip pieces and continue baking until the chicken is cooked through and the coating is crisp, 15 to 20 minutes more.
Kitchen-Friendly View


  • Cook's Notes:
  • If you don't have buttermilk, add 4 teaspoons white vinegar to the 2 cups of milk. Let sit for 15 minutes.
  • Serve with homemade honey mustard sauce. Stir 1/4 cup honey together with 1/2 teaspoon Dijon mustard for each serving.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading and marinade ingredients. The actual amount of either consumed will vary.

Reviews More Reviews

Mar 09, 2015

Didn't have buttermilk or hot pepper sauce, but used the recommended substitutions, and this came out great. Juicy chicken (cooked them about 15 minutes since I made tenders) with a nice little kick of hot.

Jan 13, 2015

New Family favorite!!


8 Ratings

Jun 26, 2014

Quite yummy. Easy. I added the cayenne and some Srachia to the sauce

Jul 19, 2015

Made this tonight as a lighter version of Chicken & Waffles. it was a huge hit!

Jul 08, 2015

I used this on thighs (bone-in) and it turned out great!! Instead of a greased cookie sheet, I used crinkled up (and then sort of flattened) aluminum foil. It helps things like this to get crispy on the bottom, and lets most of the oil drain away. Just shoot a small spot of pam, right where the chicken piece will set, then shoot the top of the piece like the author says to. Seriously yummy!! Tonight I'm making chicken cordon bleu with this same exact coating. Great recipe!

Jun 15, 2015

this was very good. I forgot to spray cooking spray before baking it. but the breading crust was crisp so it wasn't missed. in my personal opinion the meat was a bit bland. it need more salt and pepper...maybe the cayenne pepper. I wasn't able to spice it up due to sensitive palates in my family. the family complimented the dish. it's a do over again.

Jun 10, 2015

These were so good! I only wish I had made more!


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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 38.2 g
  • 76%
  • Sodium
  • 724 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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