Art Smith's Unfried Chicken With Roasted Brussels Sprouts

Name: Art Smith's Unfried Chicken With Roasted Brussels Sprouts
Ingredients: 1 cup buttermilk; 1 tablespoon louisiana hot sauce or another hot sauce; 4 skinless and boneless chicken breasts cut in half; 1 1/2 cups multigrain or whole-wheat panko bread crumbs; 3 tablespoon grated parmesan cheese; 2 teaspoon ground black pepper; 1 teaspoon cayenne; 1 1/2 teaspoon onion powder; 1 1/2 teaspoon garlic powder; 1 teaspoon paprika; 16 brussels sprouts, cut in half; 1 1/2 tablespoon extra-virgin olive oil; salt and freshly ground black pepper; 1 lemon, quartered

Natalia Sloam|Dec. 30, 2014 3:25 pm EST

4 (2 ratings)

Print

Chef Art Smith’s, of Table Fifty-Two in Chicago and Lyfe Kitchen, Unfried Chicken is a baked-to-perfection party favorite and has 570 calories and 792 mg sodium, so no one will leave the party feeling guilty!Click here for more guilt-free party recipes.

Servings

4

Ingredients

1 cup buttermilk
1 tablespoon louisiana hot sauce or another hot sauce
4 skinless and boneless chicken breasts cut in half
1 1/2 cups multigrain or whole-wheat panko bread crumbs
3 tablespoon grated parmesan cheese
2 teaspoon ground black pepper
1 teaspoon cayenne
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 teaspoon paprika
16 brussels sprouts, cut in half
1 1/2 tablespoon extra-virgin olive oil
salt and freshly ground black pepper
1 lemon, quartered

Directions

Preheat the oven to 400 degrees 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 breadcrumbs, 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 breadcrumbs. 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.
Preheat the oven to 400 degrees 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.
Assembly Divide the chicken and Brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.