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Skinny Fried Chicken
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3 | chicken breast filets |
1 | egg white |
1/4 c | low fat buttermilk |
1/2 c | white wheat flour |
3/4 c | whole wheat Panko bread crumbs |
1/2 t | freshly ground black pepper |
1/2 t | coriander |
1/2 t | cumin |
1/4 t | garlic powder |
Salt to taste |
Lightly spray crockpot with nonstick Olive oil spray. In a medium mixing bowl, whisk together egg white and buttermilk. Add spices to flour in another bowl for dredging chicken. Add Panko bread crumbs to a shallow dish and spread out for coating. Dip filets, one at a time, in egg mixture and allow the excess to drip off. Dredge each filet into flour mixture and dip again in egg mixture. Coat filets with Panko bread crumbs and press crumbs onto chicken. Complete this process with each filet. Must each filet, on both sides, with Olive oil cooking spray and place side by side in the crockpot. Lightly sprinkle the top of each filet with black pepper. Cover and cook on high 2 - 1/2 hours or until they have reached an internal temp of 165 degrees. Remove the lid and allow to continue cooking for 10 minutes. This helps the chicken get crunchy.
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