Enjoy this crispy treat with less guilt by baking rather than frying the chicken. The seasoned crumbs crisp up nicely for a delicious crunch. Serve with sautéed greens such as collards or Swiss chard and baked sweet potato fries (recipe at wholefoodsmarket.com/recipes).
1 cup bread crumb coating mix or panko-style breadcrumbs, gluten free, if desired
1 1/2 teaspoon dried tarragon or parsley
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preheat the oven to 375°F and place a rack on a rimmed baking sheet. Soak chicken pieces in buttermilk for 30 minutes. Combine bread crumbs, tarragon, salt and pepper in a shallow dish. Coat chicken thoroughly with crumbs and arrange on the rack. Bake until chicken is cooked through and juices run clear, 1 to 1 hour and 15 minutes. Serve immediately.
Per Serving:500 calories (280 from fat), 31g total fat, 9g saturated fat, 145mg cholesterol, 440mg sodium, 15g carbohydrates, 37g protein.