If you’re looking for an easy and flavorful addition to your dinner repertoire, look no further than Trisha Yearwood’s Unfried Chicken. Not only is it a delicious, budget-friendly dish, but it also offers up all the crunchy goodness of fried chicken, without the fat and mess of deep-frying.

Inspired by a traditional Southern favorite, this recipe brings together the best of both worlds – a healthy, low-fat alternative to typical fried chicken recipes and delicious, authentic Southern flavors. It’s a hit among family and friends alike, and sure to become a staple in any kitchen.

The secret to this easy-to-make dish’s delectable flavor is a few simple ingredients. Start with skinless chicken breasts, and season with garlic powder, paprika, onion powder, and cayenne pepper for a quick and fiery kick. Next, mix together light mayonnaise and Dijon mustard for a unique tangy and creamy glaze. Finally, roll each piece of chicken in a mix of panko and cornflakes for extra crunch and deliciousness.

Pop the chicken in the oven, and in no time you’ll have a low-fat, yet surprisingly juicy and flavorful meal. Serve with a side of mashed potatoes, green beans, and your favorite sauce, and you’ve got a comforting feast everyone will remember.

This dish is full of Southern flair, yet suitable for people of any culture or cooking style. Whether you’re an experienced home cook or just starting out, Trisha Yearwood’s Unfried Chicken is a great way to bring the family together for a meal that’s both easy and delicious. Give it a try tonight and find out why it’s become one of our tried-and-true go-tos!

Trisha Yearwood’s Unfried Chicken

Ingredients

2 large skinless, boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
Pinch of cayenne pepper
Salt and pepper, to taste
¼ cup light mayonnaise
2 tablespoons Dijon mustard
2 cups panko bread crumbs
2 cups corn flakes

Instructions

Preheat oven to 300°F.

Cut chicken breasts into bite-sized pieces and season with garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper.

In a small bowl, combine light mayonnaise and Dijon mustard for the glaze.

Put panko bread crumbs and corn flakes on separate plates.

Dip chicken pieces into glaze, then roll in panko bread crumbs and corn flakes until completely coated.

Place chicken pieces on a greased baking sheet, spacing them out for even cooking.

Bake for 35 to 40 minutes or until chicken is cooked through and coating is golden brown.

Serve hot with a side of mashed potatoes, green beans, and your favorite sauce. Enjoy!