Skinny Shake and Bake Chicken
This skinny version of Shake and Bake Chicken produces tender, flavorful chicken with fewer calories than the original. There are two versions of this recipe provided, one with a buttermilk marinade and one without the marinade. Both are delicious. (See directions in the Notes section for making chicken without buttermilk marinade.)
Servings: 8 pieces
Ingredients
- 8 pieces boneless, skinless chicken (or may use bone-in, skinless chicken)
For the Buttermilk Marinade:
- 1 1/2 cups buttermilk
- 2 teaspoons hot sauce such as Frank's
For the Seasoned Panko Coating:
- 1 1/4 cups panko bread crumbs
- 1/2 cup white flour
- 2 tablespoons cornmeal
- 1 tablespoon dried parsley flakes
- 2 teaspoons seasoning salt I used Johnny's
- 2 teaspoons smoked paprika Plain paprika can be used, but smoked paprika is more flavorful.
- 1 teaspoon poultry seasoning I used Spice Hunter brand.
- 1 teaspoon granulated onion or onion powder
- 1/2 teaspoon granulated garlic or garlic powder
- 1/4 cup butter (1/2 stick), melted
Additional for Chicken Prep:
- 1/2-1 cup all-purpose flour
Instructions
For the Chicken with Buttermilk Marinade:
- Rinse chicken pieces under cool running water. Pat dry. Place in a zip-top plastic bag.
- In a medium bowl, whisk the buttermilk and hot sauce together until well blended. Pour over chicken in bag. Zip bag closed, pressing out air. Shake chicken around in the buttermilk marinade until well coated. Place bag in a supportive bowl or dish and refrigerate for at least 2 hours and up to 24 hours.
For the Seasoned Panko Breading:
- To a medium-size bowl, add all of ingredients for the Seasoned Panko Breading, except the melted butter. Whisk together to combine evenly.
- Pour melted butter over the breading. Toss lightly with a fork. Set aside
Baking the Chicken
- Preheat oven to 375-degrees F. Line a baking sheet with aluminum foil or parchment paper; spray foil or parchment paper with cooking spray. Set aside.
- Place the additional 1/2-1 cup all-purpose flour in a small bowl.
- Pour the chicken marinade into a medium bowl, retaining the chicken in the bag. Arrange the bowls of ingredients in a line in order to work efficiently: flour, reserved marinade, coating mix. Working with one piece of marinated chicken at a time, dredge in flour, dip in reserved buttermilk marinade, then press both sides of the chicken in the coating mix. Place on baking sheet.
- For bone-in chicken, bake for 30-40 minutes just until the juices run clear or until a meat thermometer registers 165-degrees when inserted into the thickest part of the chicken. For boneless, skinless chicken, bake for 20-30 minutes until the juices run clear and/or a meat thermometer registers 165-degrees when inserted into the thickest part of the chicken.
- Serve immediately.
Notes
To make without buttermilk marinade: Rinse chicken under running water; pat dry. Sprinkle with salt, as desired. In a medium bowl, lightly beat 2 eggs with 2 teaspoons water. Working with one chicken piece at a time, dredge chicken piece on both sides in the flour. Dip chicken in the egg wash, then dip on both sides in the coating mix. Place on prepared baking pan. Bake as instructed above.