Sometimes you just crave fried chicken but don't want the fat or the mess. This version "fries" the chicken without all the fat, and you also avoid the messy cleanup afterward.

Serves 4


1 cup Panko (Japanese) breadcrumbs
2 teaspoons freshly cracked black pepper
4 (5- to 6-ounce) boneless, skinless chicken breasts
1/2 cup low-fat buttermilk
Vegetable cooking spray


Preheat oven to 425 degrees F. Place a wire rack inside a baking sheet and spray with cooking spray.

Combine breadcrumbs and pepper in a shallow dish. Place chicken and buttermilk in a bowl, tossing to coat. Dredge chicken, one piece at a time, in breadcrumbs and place on prepared rack. Spray chicken evenly with cooking spray.

Bake 30 to 40 minutes or until chicken is golden brown and registers 165 degrees F in the thickest portion. Serve immediately.

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