Linda's unfried chicken

1  cup		buttermilk
1  tablespoon		hot sauce, such as Louisiana Hot Sauce
1  pinch		Kosher salt and black pepper
1-1/2  cups		multi grain panko breadcrumbs
3  tablespoons		grated Parmesan
1  tablespoon		1 lemon, quartered, plus lemon zest
1  teaspoon		red pepper flakes
24  ounces		Boneless Skinless Chicken Breast

Tip: For nutritional information on all the ingredients in Linda's unfried chicken just click on each ingredient name. Then adjust the serving size for any Linda's unfried chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Combine the buttermilk and hot sauce in a shallow bowl.
2. Season the chicken (four breats about 6 oz each) with salt and black pepper and submerge in the buttermilk mixture.
3. Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish.
4. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated.
5. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
6. Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.