Juicy Faux Fried Chicken (TNT)

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Juicy Faux Fried Chicken (TNT)

Post by pstarkoski on Thu Apr 17, 2014 4:32 am

This is a really good and healthy way to make fried chicken (it is baked). I used boneless chicken breasts before I noticed it called for chicken breasts on the bone. I think that would be better because the boneless chicken breasts were a little dry....or maybe bake for less time.
Enjoy!
hugs,
peg





Juicy Faux Fried Chicken




Serves: 6 | Serving size: 1 chicken breast | Calories: 262 | Total Fat: 5 g | Saturated Fats: 1 g | Points Plus: 6 | Previous Points: 5 |Trans Fats: 0 g | Cholesterol: 121 mg | Sodium: 358 mg | Carbohydrates: 10 g | Dietary fiber: 1 g | Sugars: 0 g | Protein: 42 g|



Ingredients

1/2 cup non-fat buttermilk, OR 1/2 tablespoon lemon juice(or vinegar) mixed with (1/2 cup) 1 percent milk

1-1/2 tablespoons Dijon mustard

2 cloves garlic, minced

2 teaspoons hot sauce

6 medium to large (2 to 2 1/2 pounds) chicken breasts (not boneless), skin removed

1/2 cup white whole-wheat flour

1 1/2 teaspoons paprika

1 teaspoon dried thyme

1 teaspoon baking powder

1/8 teaspoon salt

Freshly ground black pepper to taste

Directions

Preheat oven to 425 degrees F.

In a wide and shallow bowl, whisk together the buttermilk, mustard, garlic and hot sauce. Add chicken and flip to coat on both sides. Cover and place in the refrigerator for about 30 minutes or for up to 8 hours.

Line a baking sheet with foil. Coat a wire cooling rack with olive oil or canola oil cooking spray.

Whisk the flour, paprika, thyme, baking powder, salt and pepper in a small bowl.

Place the seasoned flour in a bowl with an airtight lid. Add the chicken 2 pieces at a time and shake with the lid on. Remove the chicken, shake off any excess flour, and place it on the rack.

Coat the top and sides of the chicken with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.





http://skinnyms.com/crispy-juicy-faux-fried-chicken/




  

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hugs,
peg

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