“Un-Fried” Fried Chicken

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This is an adaptation of a very high fat recipe. The original was unbelievable—skinned pieces of chicken were thickly slathered with sour cream, then baked in a thick coating of bread crumbs, all anointed with rivers of melted butter. (It’s delicious.) This version uses a lighter coating of crumbs, a drizzle of olive oil instead of butter, and thickened yogurt in place of sour cream. Believe it or not, it’s just as tasty. Since the chicken is just as good at room temperature as hot, it’s great for a picnic.