Biggest Loser Southern Fried Chicken

This is a featured recipe taken from The Biggest Loser Flavors of the World Cookbook by Chef Devin Alexander.

Biggest Loser Chef Devin Alexander particularly likes the garlic flavor of this chicken, though feel free to use your favorite salt-free seasoning (such as Cajun) if you're not a huge fan of garlic. To achieve an even crisper, oven "fried" crust, cook the chicken on the bottom rack of your oven.

Ingredients:
4 small bone-in chicken breasts (approximately 7 to 8 ounces each), trimmed of skin and visible fat (see note)

1 1/4 cups low-fat buttermilk

Olive oil spray (propellant free)

2 teaspoons all-natural salt-free garlic herb seasoning or your favorite all-natural salt-free seasoning (I used Spice Hunter Salt Free Garlic Herb Bread Blend)

1/2 teaspoon salt, plus more to taste, if desired

1 cup all-natural whole wheat panko-style bread crumbs


Directions
Add the chicken breasts and buttermilk to a large resealable plastic bag or container. Rotate the breasts so they are completely coated, then seal the bag or container. Marinate them in the refrigerator at least 6 hours or overnight, rotating them once or twice.

Preheat the oven to 450°F. Lightly mist a medium nonstick baking sheet with spray.

In a small bowl, mix the seasoning and salt.

Add the panko to a medium shallow bowl.

Remove 1 chicken breast from the buttermilk. Let any excess buttermilk drip off it, then sprinkle the entire breast (both sides) evenly with about one-quarter of the seasoning mixture. Dip the chicken in the panko, rotating it to cover completely. Place the breaded chicken breast face down (ribs up) on the prepared pan. Repeat with the remaining breasts, arranging them on the baking sheet so they do not touch.

Lightly mist the chicken with spray. Bake for 10 minutes, then gently flip the breasts, being careful not to remove any breading. Lightly mist them again with spray and continue to bake for 12 to 15 minutes longer, or until the breading is crispy and the chicken is no longer pink inside. Sprinkle with additional salt, if desired. Serve immediately or refrigerate for up to 2 days to eat cold.

Makes 4 servings

Note: If you have trouble finding small chicken breasts, look for the larger chicken breasts halves that are about 1 pound each (I've found these are generally easier to find). Ask your butcher to remove the skin and cut them in half, leaving you with 4 approximately 8-ounce breast pieces.

Per serving: 176 calories, 25 g protein, 14 g carbohydrates (1 g sugar), 2 g fat, trace saturated fat, 55 mg cholesterol, 2 g fiber, 393 mg sodium