Best Unfried Chicken Recipes

UNFRIED CHICKEN

Steps:

• Stir buttermilk and hot sauce together in a bowl; add chicken and stir to coat. Marinate chicken in refrigerator at least 1 hour.
• Lightly grease a baking sheet.
• Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, cayenne pepper, and paprika in large shallow bowl.
• Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade.
• 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.
• Refrigerate breaded chicken at least 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Lightly coat chicken pieces with cooking spray.
• 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.

UNFRIED CHICKEN - WW

Steps:

• Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
• Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
• Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
• Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.

OPRAH'S UNFRIED CHICKEN

Steps:

• Preheat oven to 400°F.
• Remove skin from chicken pieces.
• Place all chicken pieces in a large bowl with the ice water.
• Put yogurt in a medium bowl; set aside.
• Spray a baking sheet with vegetable oil.
• Combine all breading ingredients in a large, tight-sealing bag.
• Shake to mix.
• Remove two pieces of the chicken from the ice water.
• Roll each piece in yogurt.
• Put chicken in plastic bag with the breading mix.
• Seal and shake, coating each piece thoroughly.
• Place on oiled baking sheet.
• Repeat with remaining chicken pieces.
• Spray chicken lightly with vegetable oil.
• Place baking sheet on bottom of the preheated 400°F oven.
• Bake for 1 hour, turning pieces over every 20 minutes for even browning.

CRISPY RANCH UNFRIED CHICKEN

Steps:

• Preheat oven to 400.
• Take skin off chicken pieces.
• Place all pieces in large zip lock and coat with ranch dressing.
• Marinate in the refrigerator for minimum of 1 hour.
• Take out and coat each piece well with shake n bake.
• Place on baking sheet and bake for 45 minute.

SOUTHERN OVEN UNFRIED CHICKEN

Steps:

• 1. Preheat oven to 400 degrees. 2. In a bowl, combine buttermilk & hot sauce. 3. Add the chicken & allow it to marinate in the refrigerator at least 1 hour. 4. Combine bread crumbs, cheese, onion powder, garlic powder, black pepper, cayenne pepper & paprika in a self-sealing gallon size plastic bag. 5.Remove chicken from the marinade & place in the bag. Shake well until chicken is evenly coated. 6. Lay chicken on a lightly oiled baking sheet & chill uncovered 30 minutes. 7. Lightly coat with spray oil. 8. Bake 15-20 minutes, turn over & bake 15-20 minutes more or until done.

SIMPLE SOUTHERN-STYLE "UNFRIED" CHICKEN

Steps:

• 1. Remove skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.
• 2. Heat oven to 400 degrees. Place coating mix in pie plate or shallow dish. Dip chicken in coatin gmix, turning each piece over to evenly coat both sides. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.
• 3. Bake 40 to 45 min. or until chicken is cooked through (165 degrees)

OPRAH'S UNFRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees. Coat a baking sheet with three sprays of the vegetable oil. Put the chicken in a large bowl with the ice water. Put the yogurt in a medium bowl. Set both bowls aside. Toss all the breading ingredients into a large tightly-sealed plastic bag. Seal and shake well to mix. Remove two pieces of chicken from the ice water. Roll each piece in the yogurt. 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 12 pieces are breaded. Spray the chicken lightly with the vegetable oil. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour turning pieces every 20 minutes to allow for even browning. Serve hot or at room temperature. Recipe By : From: Bill Camarota

UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS

Steps:

• Method
• To prepare the chicken: Preheat the oven to 400°F.
• In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
• In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
• Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
• Bake the chicken for 20 to 25 minutes or until just cooked through.
• Assembly
• Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
• To prepare the brussels sprouts: Preheat the oven to 400°F.
• Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.

SOUTHERN OVEN UNFRIED CHICKEN

Steps:

• 1. Preheat oven to 400^. In a bowl, combine buttrmilk and hot sauce. Add the chicken and marinate in the frig for at least 1 hour.
• 2. Combine remaining ingredients in a self-sealing gallon sized plastic bag. Remove chicken from the marinade and place in bag. Shake well, until chicken is evenly coated. Lay chicken on lightly oiled baking sheet and chill uncovered for 30 minutes.
• 3. Lightly coat with spray oil. Bake 15 to 20 minutes, turn over and bake 15 to 20 minutes more or until done.

CRISPY ONION UNFRIED CHICKEN

Steps:

• 1. In a small wide mouth bowl, combine butter, worcestershire sauce and mustard. Crush the fried onions into a separate bowl. (This will be your breading)
• 2. Dip chicken in butter mixture, then coat with onions. Prepare a baking dish with olive oil (I use a cast iron skillet); Put the coated chicken pieces into the skillet and drizzle the remaining butter over the chicken.
• 3. Bake, uncovered, at 400° for 40 minutes or until chicken is cooked through

SOUTHERN UNFRIED CHICKEN

Steps:

• Combine buttermilk and hot sauce in a large bowl and add chicken. Allow to marinate for at least 1 hour in the refrigerator. Combine bread crumbs and cheese and spices in a Ziploc gallon bag. Remove chicken from marinade and shake pieces in the bread crumb mixture until evenly coated. Lay chicken on lightly oiled baking sheet and chill uncovered for 30 minutes. Lightly coat chicken with olive oil spray. Bake for 15 to 20 minutes on one side, turn over and bake for another 15 to 20 minutes.

SIMPLE SOUTHERN-STYLE "UNFRIED" CHICKEN

Steps:

• 1. Remove skin from all of chicken, except wings. Place chicken in resealable plastic bag. Pour dressing over the chicken. Seal bag, turning to coat pieces real well. Refrigerate at least 30 min. to marinate
• 2. Preheat oven to 400 F. Place contents of seasoning packet on plate. Remove chicken from bag, one piece at a time. Dip chicken into coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any remaining coating over chicken.
• 3. Bake 40 to 45 min. or until cooked through

SIMPLE SOUTHERN-STYLE 'UNFRIED' CHICKEN

Steps:

• Remove skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning to evenly coat both sides of each piece. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.
• Bake 40 to 45 min. or until chicken is done (165°F).

UNFRIED CHICKEN THIGHS

Steps:

• Preheat the oven to 375.
• Remove the skin from your chicken thighs.
• You will need 3 bowls or dishes.
• In the first bowl add and mix the flour and chili powder. Dredge the chicken in the flour and chili powder mixture.
• Then in the second bowl dip the chicken in the ranch dressing.
• Add together the bread crumbs, corn flakes, parm cheese and garlic powder in the third bowl.
• Dip each chicken in bread crumb mixture.
• Place chicken on foil lined baking sheet.
• Cook for 40-45 minutes.
• These are so good and crispy!

CHICKEN UNFRIED

Steps:

• Preheat the oven to 400 degrees. Coat a baking sheet with 3 sprays of the vegetable oil. Put the chicken in a large bowl with the ice water. Put the yogurt 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 yogurt. 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 12 pieces are breaded. Spray the chicken lightly with the vegetable oil. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning. Serve hot or at room temperature.

UNFRIED CHICKEN CUTLETS RECIPE - (4.5/5)

Steps:

• 1. In a mixing bowl, mix buttermilk and hot sauce. Submerge the chicken in the buttermilk and soak in the refrigerator for a least one hour but no more than 24 hours] 2. Preheat oven to 400. In a gallon-size plastic bag, combine Panko bread crumbs, Parmesan, black pepper, cayenne, onion and garlic powder and paprika. seal the bag and shake until well-mixed 3.Remove the chicken from buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with bread crumbs. 4.Remove chicken and lay flat on a non stick baking sheet lined with aluminum foil. Refrigerate for 30 minutes, uncovered 5. Bake the chicken for 25-30 minutes or until cooked through 6. serve with brussels sprouts

UNFRIED CHICKEN

Steps:

• 1. Put yogurt in medium bowl. 2. Toss all dry ingredients in large plastic bag. 3. Coat chicken in yogurt, then crumbs, 2 pieces at a time. 4. Place on baking sheet and coat lightly with cooking spray. 5. bake on bottom shelf for 1 hour, turing pieces every 20 minutes.

UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS RECIPE | EPICURIOUS.COM

Steps:

• Method To prepare the chicken: Preheat the oven to 400°F.
• In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
• In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
• Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
• Bake the chicken for 20 to 25 minutes or until just cooked through.
• Assembly
• Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
• To prepare the brussels sprouts: Preheat the oven to 400°F.
• Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.
• Per serving: 427 calories, 12 g fat, 3 g saturated fat, 79 mg cholesterol, 349 mg sodium, 45 g carbohydrate, 6 g sugar, 9 g fiber, 40 g protein, 185 mg calcium
• Nutritional analysis provided by
• Art Smith's Healthy Comfort
• Reprinted with permission from Art Smith's Healthy Comfort by Art Smith, © 2013 Harper One an imprint of HarperCollins Publishers

UNFRIED CHICKEN

Steps:

• Preheat oven to 400°F. Combine cereal, flour and seasoned salt in shallow dish or pie plate. Beat egg white with water in separate shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
• Place chicken, coated sides up, on baking sheet; spray lightly with cooking spray.
• Bake 40 min. or until chicken is golden brown and cooked through (180ºF).

UNFRIED CHICKEN FLAUTAS WITH CHEESE SAUCE

Steps:

• Preheat oven to 375.
• In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside.
• In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated.
• On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used.
• Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy.
• For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin.
• Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips.