crunchy UN-fried chicken

Fried chicken is good, but it never EVER leaves me feeling good, and that's why I haven't had a piece of it in forever. Baked chicken might even be worse. It leaves my stomach feeling fine, but completely unsatisfied. Why is that no one can make baked chicken taste delicious? I'll work on that next time.

The thing I miss the most about fried chicken isn't the flavor, but the crunch. Fortunately, I've found a way to recreate the same crunch without frying your chicken one bit! The key? Using Panko bread crumbs, they're a lot crunchier than the regular kind, and baking it on a wire rack so the bottom doesn't get soggy.

To lighten this dish up a little more, I served it with a big arugula salad rather than the usual suspects: potato salad, mashed potatoes and overly buttered biscuits.

Unfried Chicken

• 1 chicken breast, cut in half and pounded thin
• 1 cup Italian style Panko
• dash cayenne
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp dried oregano
• 1 egg white, beaten
• flour for dredging

Preheat oven to 350 degrees. Set up a breading station, 3 shallow bowls. Add flour to one, egg white to the second bowl and the Panko, cayenne, oregano, S&P to the third. Dredge the chicken in the flour, shake off any excess, dip into egg whites and then into the breadcrumbs. Press lightly so they stick. Place on a wire rack sprayed with Pam and then place on a baking sheet. Cook for 25 minutes and eat!!