Patti LaBelle created this recipe in honor of her late friend, the legendary singer-songwriter Laura Nyro. Laura loved Patti's fried chicken, and begged for her secret recipe, but Patti never gave it up. "I can only hope she would have loved this recipe as much as the original," Patti said. "And as much as I loved her."
Servings: Makes 4 servings
  • 1 teaspoon salt
  • 1 cup warm water
  • 4 (4-ounce) boneless skinless chicken breasts
  • 1 egg
  • 1/2 cup fat-free buttermilk
  • 1 1/2 cups plain dry breadcrumbs
  • 1 teaspoon poultry seasoning
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon seasoning salt , such as Lawry's
  • 1/8 teaspoon ground red pepper
  • Directions
    In a large bowl, dissolve the salt in the water. Add the chicken and enough cold water to cover the chicken. Cover and refrigerate for at least 3 hours, or up to 6 hours.

    Preheat the oven to 450°F. Line a baking sheet with aluminum foil and coat the foil with fat-free cooking spray. Drain the chicken and pat dry.

    In a large bowl, whisk together the egg and buttermilk

    In a large resealable plastic bag, mix together the bread crumbs, poultry seasoning, black pepper, salt, seasoning salt and red pepper.

    Dip the chicken, one breast at a time, in the buttermilk mixture, then place in the bag with the bread crumb mixture. Shake well to coat, then transfer to a rack. Repeat with remaining chicken breasts.

    Put the baking sheet in the oven until smoking hot, about 2 minutes.

    Coat both sides of the chicken with fat-free cooking spray and place on the hot baking sheet. Bake until an instant-read thermometer registers 160°F in a breast and the juices run clear, about 30 to 35 minutes.

    Turn on the broiler and broil 4 inches from the heat to brown the top, about 5 minutes.

    From the book Patti LaBelle's Lite Cuisine
    Nutritional Information
    310 calories, 5 grams fat, 1.5 grams saturated fat, 115 mg of cholesterol, 850 mg sodium, 31 grams carbohydrate, 1 gram fiber, 34 grams protein

    Diet exchanges: 3 very lean meats, 2 starches or 2 carbohydrate choices


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