Country Fried Chicken without the Fried

In a large bowl combine buttermilk and hot sauce and mix well. For mild to medium spice the colour should be peachy. If you like it spicy add more hot sauce to make it a darker colour!

Place chicken in the buttermilk/hot sauce mixture. The chicken should be completely submerged in the liquid.

Cover the bowl with plastic wrap and let it marinate for at least 4 hours, up to 24 hours, in the fridge.

When the chicken is finished marinating: In a wide, shallow bowl combine the breadcrumbs with the paprika, dill, salt and pepper.

Take chicken out of the liquid and shake off the excess but do not pat it dry. Place the chicken in the breadcrumb mixture and press lightly to ensure the chicken is well coated. Put the coated chicken on a plate.

Place chicken in the fridge to let the breading set for at least 30 minutes. Preheat oven to 375 F.

Place a roasting rack (see note) on top of a rimmed baking sheet.

Place the chicken on top of the roasting rack (this allows the chicken to get crispy on both sides without burning or going soggy on one side) and bake for 20 to 25 minutes. Cook time will depend on size of the chicken breasts; obviously larger portions need more time in the oven!

Honestly this chicken is so juicy and flavourful that you forget that it is low in fat, nutritious and full of protein.

Notes:
1. Make sure you trim the excess fat off the chicken breasts before you place it in the marinade.
2. You can use an oven-safe cooling rack in place of a roasting rack, the principle is the same.