Recipes // Main Dish Chicken and Turkey // Unfried Chicken with Roasted Brussels Sprouts

Unfried Chicken with Roasted Brussels Sprouts

Serves 4

For the chicken:

  • 1 cup buttermilk
  • 1 tablespoon Louisiana Hot Sauce or another hot sauce
  • 4 skinless and boneless chicken breasts, cut in half
  • 1½ cups multigrain or whole wheat panko bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons ground black pepper
  • 1 teaspoon cayenne
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1 teaspoon paprika

For the brussels sprouts:

  • 16 brussels sprouts, cut in half
  • 1½ tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

For the garnish:

  • 1 lemon, quartered

To prepare the chicken:

  1. Preheat the oven to 400˚F. In a mixing bowl, mix the buttermilk and hot sauce.
  2. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
  3. In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika.
  4. Seal the bag and shake until well mixed.
  5. Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture.
  6. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet.
  7. Refrigerate, uncovered, for 30 minutes. Bake the chicken for 20 to 25 minutes or until just cooked through.
  1. Preheat the oven to 375 degrees F.
  2. Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foaming has subsided, saute the mushrooms and the shallots for 5 to 7 minutes, until they are soft. Add the sherry and saute for another 2 minutes. Turn off the heat and reserve.
  3. Combine the milk, heavy cream, salt, ground black pepper, and cayenne pepper in a medium stockpot over medium heat.
  4. Melt the remaining 8 tablespoons butter in a medium skillet over medium heat, and add the flour to make a roux. When it is fully cooked through and pale golden brown, add the roux to the milk mixture, whisking vigorously to break up the lumps, and bring it to a boil. The sauce will have thickened. Let it cool for about 3 minutes, and then stir 2 tablespoons of the Parmesan and ¾ cup of the Gruyere cheese.
  5. Combine the mushrooms and shallots with the shredded chicken in a large mixing bowl.  Pour the cheese sauce over the chicken and stir well to combine.
  6. Pour the entire mixture into a deep 13 x9 x2-inch baking dish, and top with the remaining ½ cup Gruyere and 1 tablespoon Parmesan. Bake the hash for 30 minutes, until it is bubbling and brown.

Cooked Chicken (to be used in other recipes)


  • 2 tablespoons salted butter
  • 2 pounds chicken, breasts or thighs, skinless
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. In heavy skillet over a medium heat, melt the butter.
  2. Season the chicken on both sides equally with salt and pepper.
  3. When the foaming in the pan has subsided, add the chicken and sear it until it is brown on the outside, and saute for another 3 to 5 minutes per side, until it is fully cooked through but still very moist.
  4. Remove it from the pan, and let it rest for at least 10 minutes before shredding it.
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