Baking keeps the fat content of this comfort dish in check. You can also chef Art Smith's risotto on the side.
- 240ml buttermilk
- 2-3 tsp hot pepper sauce
- 4 skinless chicken breasts, halved
- 135g wholewheat panko breadcrumbs (Hanayuki Panko Breadcrumbs, £3.98 for 340g, available online at japanesefoodshop.co.uk)
- 3 tbsp grated parmesan
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 2 tsp black pepper
- 1 tsp chilli powder
- 1 tsp paprika
- 1⁄4 tsp salt
- Cooking oil spray
1 Preheat the oven to 200C. In a bowl, mix the buttermilk and pepper sauce. Submerge the chicken breasts in the buttermilk marinade. Soak for at least one hour (up to 24).
2 Meanwhile, mix the breadcrumbs, parmesan and other spices in a large freezer bag. Shake to blend. Using tongs, remove the chicken breasts from the marinade and place in the bag of breadcrumbs and spices. Shake the bag until they're evenly coated, then remove and lay flat on a lightly oiled baking sheet.
3 Allow to chill uncovered in the fridge for 30 minutes. Lightly spray each chicken breast with oil. Bake for 35-40 minutes.