UNFRIED CHICKEN

Unfried Chicken

This fried chicken keeps you thin by providing potassium to beat the bloat!

• 1 cup breadcrumbs

• 1 tbsp Dijon mustard

• 1 tsp chopped fresh parsley

• 1 tsp chopped fresh sage

• 1 tsp fresh thyme

• 1 tbsp Old Bay Seasoning

• 1 tbsp kosher salt

• ½ tsp black pepper

• ½ tsp cayenne pepper

• ½ cup light buttermilk

• 2 tsp olive oil

• 2 whole bone-in, skinless chicken breast (about 12oz each), halved

Heat oven to 400 degrees. Place a roasting rack on a baking sheet and coat with a little olive oil. Combine breadcrumbs, Dijon mustard, parsley, sage, thyme, Old Bay, salt, pepper, and cayenne in a shallow bowl. Pour buttermilk into another shallow bowl. Dip chicken in buttermilk, turning to coat. Drain excess and dredge chicken in breadcrumb mixture, pressing gently to help coating adhere. Transfer chicken to rack. Coat chicken with remaining olive oil and bake until crispy, 30 to 35 minutes.

Let cool then serve.

Courtesy of chefs Mark Gaier and Clark Frasier of Arrows Restaurant, in Ogunquit Maine.