Bo’s Un-fried Chicken

From My Carolina Kitchen

My father's recipe - from My Carolina Kitchen by Sam Hoffer - Serves 4

4 boneless, skinless chicken breast halves, excess fat removed

Kosher salt and freshly ground black pepper to taste

2 cups unseasoned homemade bread crumbs (use a firm country bread)

½ cup all-purpose flour

¼ cup finely chopped fresh Italian flat-leaf parsley

¼ cup finely chopped fresh basil

1 teaspoon dried oregano

2 teaspoons sweet Hungarian paprika

2 large eggs, beaten to blend

Several big generous dashes of hot sauce, such as Tabasco

3 tablespoons (may need more) best quality extra-virgin olive oil

Preheat the oven to 400 degrees F. Flatten the chicken breasts slightly with the heel of your hand, dry well with paper towels, then season with kosher salt and freshly ground black pepper on both sides.

On a large piece of wax paper combine the bread crumbs with the flour, parsley, basil, oregano, and paprika. In a large bowl, whisk the eggs together with several dashes of hot sauce.

One at a time, dip each chicken breast in the egg wash, allowing the excess to drip off. Then coat each side of the chicken with the bread crumb mixture. Place the chicken on a sheet pan and set aside in the refrigerator for about 30 minutes to allow coating to adhere to the chicken.

In a heavy oven-proof nonstick skillet large enough to hold 4 breasts, heat the olive oil over medium-high heat until it is hot. Add chicken pieces and cook until they just begin to brown, about 2 - 3 minutes on each side. Turn carefully with a spatula or tongs. (When I first put the chicken in the hot oil, I gently scoot it around a second so they don’t stick. An unconventional method, but it works.)

After chicken has browned on both sides, you may need to add a bit more olive oil at this point so the chicken doesn’t stick. Place skillet with chicken on the bottom rack in the preheated oven and bake 15 - 20 minutes, or until chicken is golden brown on both sides and its internal temperature reads 160 degrees F on an instant read thermometer. It may take longer to cook, depending on the size and thickness of your chicken.

Remove chicken to a cooling rack and let rest for ten minutes. This is an important step, because if you put the chicken it on a paper towel right away, it will steam and the crust tends to come off.

This chicken tastes great served hot or at room temperature, making it perfect for picnics or family outings.