All you have to do is strip the bird of its skin, baking instead of frying, and ditching the batter for panko crumbs, our crispy cheat carves off 240 calories and 22 grams of fat per serving.
• 1 1/2 cup(s) buttermilk
• 1 teaspoon(s) ground red pepper (cayenne)
• 3/4 teaspoon(s) salt
• 1 (3-pound) cut-up chicken, skin removed from all pieces except wings
• 1 1/2 cup(s) panko (Japanese-style) bread crumbs
• 1 teaspoon(s) grated fresh lemon peel