“Un-fried” chicken is what it is—a healthier alternative to an unhealthy classic. It can, however, be scrumptious. Gary said this is better than the real deal. You decide.
Crispy Un-Fried Chicken Thighs
6 – 8 boneless, skinless chicken thighs
1 teaspoon kosher salt (or more if you like it seasoned well)
Fresh ground black pepper to taste
¼ cup buttermilk
2 egg whites
1 tablespoon hot sauce
2 cloves minced garlic
1 tablespoon water
Panko bread crumbs
Dried parsley
Olive oil
Preheat oven to 375 degrees. Brush a baking sheet or cast iron skillet with oil.
Trim excess fat from thighs, and season generously with salt and pepper. Add about 1 cup panko to a plate.
Combine buttermilk, egg whites, hot sauce, garlic and water, and add chicken pieces, coating on both sides. Place chicken in Panko crumbs, pressing as you toss. Transfer thighs to skillet/baking sheet. Sprinkle with parsley and a little more kosher salt. Drizzle with olive oil. Bake for about 35-45 minutes until chicken is cooked through and golden brown.
Note: To save money, by skin-on, bone-in chicken. Remove skin, and de-bone with kitchen shears.
