IN A LARGE SELF-SEALING PLASTIC BAG, PLACE BUTTERMILK, CAYENNE AND 3/4 TSP. SALT. ADD CHICKEN. SEAL BAG. REFRIGERATE 1 HOUR OR OVERNIGHT...PREFERRABLY ....TURN BAG ONCE.
PREHEAT OVEN TO 425 F. SPRAY PAN WITH NONSTICK SPRAY. IN LARGE BOWL, COMBINE BREAD CRUMBS AND LEMON PEEL. REMOVE CHICKEN FROM BAG, SHAKING OFF EXCESS.
ADD CHICKEN PIECES A FEW AT A TIME, TO PANKO MIXTURE, TURNING TO COAT. PLACE CHICKEN IN PREPARED PAN. BAKE 30 TO 35 MINUTES OR UNTIL COATING IS CRISP AND JUICES RUN CLEAR.
FOR BROWNER COATING-
AFTER CHICKEN IS COOKED, TURN OVER TO BROIL. BROIL CHICKEN 5-6 INCHES FROM SOURCE OF HEAT FOR 1-2 MINUTES TO TURN GOLDEN BROWN.
Originally Submitted
4/17/2011
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