Chef Art Smith is one of my favorite chefs. I just read about his new endevor – Lyfe Kitchen, which is a restaurant, grocery (available nation wide). Every dish on the menu is under six hundred calories, made with ingredients sourced locally and sustainably – healthy ingredients, low sodium, high flavor at affordable prices. The restaurants are eco-friendly and have incorporated a living wall made from 25 different herbs in the Palo Alto, Califorinia and soon to be open Culver City locations. Every aspect of their operation is environmentally responsible. It’s such an exciting and innovative approach to food.
Here is an example of how he turns a classic fried chicken dish and makes it healthy and satisfying. Let’s face it’s all about the crunch factor. Crispy and crunchy is something I can’t live without!
Art Smith’s Southern Oven Unfried Chicken
1 cup buttermilk
1 Tbs Louisiana Hot Sauce
4 chicken breasts, cut in half and skinless
1½ cup whole wheat panko breadcrumbs
3 Tbs Parmesan cheese, grated
1½ tsp onion powder
1½ tsp garlic powder
2 tsp black pepper
2 tsp hot red pepper
1 tsp paprika
Spray oil, butter flavor
Heat oven to 400 degrees.
In a bowl combine the buttermilk and hot sauce. Submerge the chicken breasts in the buttermilk marinade. Allow to soak for at least one hour (up to 24 hours).
While the chicken is marinating, make the breadcrumb mixture. In a large plastic bag (gallon size), add breadcrumbs, Parmesan and spices. Shake to blend.
Using tongs, remove the chicken breasts from the marinade and place directly in the bag of breadcrumbs and spices. Shake the bag well until the chicken breasts are evenly coated in breadcrumbs.
Remove the breaded chicken breasts from the bag and lay flat on a lightly oiled sheet pan. Allow to sit uncovered in refrigerator for 30 minutes.
Lightly coat each chicken breast with spray oil.
Bake chicken pieces for 35–40 minutes.
Serve hot or room temperature.