Unfried Crispy Chicken With Tabasco And Pecans
Instructions
1. Remove and discard skin from chicken breasts and place the chicken in a 1 gallon plastic food storage bag.
2. Pour buttermilk and hot sauce over chicken. Close bag securely, turning to coat.
3. Refrigerate at least 30 minutes or up to 24 hours.
4. Heat oven to 400F. Combine cracker crumbs, pecans, salt and pepper in a shallow plate or pie plate.
5. Remove each chicken breast from bag letting excess buttermilk drip back into bag.
6. Place meaty side of breast into crumbs, pressing down firmly on bones so crumbs adhere well to chicken.
7. Place bone side down on baking sheet. Repeat with remaining 3 chicken breasts.
8. Coat chicken lightly with olive oil cooking spray.
9. Bake 35 minutes or until chicken is no longer pink in center and crumbs are golden brown.
10. Use a spatula to transfer chicken to serving dishes as tongs may disturb the coating.
