Yummy, Skinny Fried Chicken

Most of us love fried chicken. But, did you know a KFC’s extra crispy chicken breast has 470 calories and 28 grams of fat?  Don’t fret.  My skinny fried chicken is a mere 304 calories and 6 grams of fat.  It’s juicy, tender, crunchy and fantastic.  Next time you’re inclined to stop by your favorite fast food chicken joint for a bucket, don’t!  This skinny recipe is super simple to make.  Enjoy!
Yummy, Skinny Fried Chicken

Helpful Tips About this Recipe

Serves 4  (each serving, 3-4 pieces, 4 oz. total)

Serving Tip

Serve this chicken with my recipe for Skinny Mash Potatoes or Incredible, Skinny Roasted Garlic Mashers and Simply Crunchy Slaw.   Reheat leftovers in a toaster oven or regular oven to re-crisp the chicken.

Shopping Tip

You’ll find cornflake crumbs in a box in the baking section of most supermarkets.  You can make you’re own crumbs by crushing cornflake cereal in a blender or food processor.

Weight Watchers 
(old points) 6
Weight Watchers POINTS PLUS 
SKINNY FACTS: for 1 breast (3-4 pieces, 4 oz. total)
304 calories, 6g fat, 31g carb, 30g protein, 1g fiber, 607mg sodium, 5g sugar
470 calories, 28g fat, 25g carb, 31g protein, 1g fiber, 930mg sodium, 5g sugar


Yummy, Skinny Fried Chicken

Yummy, Skinny Fried Chicken

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Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate Time: 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 304 kcal


  • 1 pound boneless, skinless chicken breasts (4 breasts, 4 ounces each)
  • 1 cup buttermilk
  • cups cornflake crumbs, see shopping tip
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons reduced-fat butter or Smart Balance Light


  • Rinse and pat dry chicken breasts.  Cut each breast into 3 or 4 pieces so they’re not too thick.
  • In a bowl, add the cut chicken pieces and cover with buttermilk.
  • Refrigerate for at least 1 hour or overnight.
  • In a shallow baking dish or large plate, add cornflake crumbs, salt and pepper.  Blend well.
  • In a large nonstick pan, melt 1½ tablespoons reduced-fat butter over medium heat.
  • Remove the chicken from the fridge and dredge in cornflake crumbs.  Coat evenly.
  • Add half the chicken pieces to the heated pan and cook until golden brown, turning once, approx. 3 minutes on each side.  You’ll have to do this in two batches.  For the second batch, add the remaining 1½ tablespoons reduced-fat butter to pan and melt first before adding the chicken.  Repeat the cooking time.


Serving: 4ouncesCalories: 304kcalCarbohydrates: 31gProtein: 30gFat: 6gSodium: 607mgFiber: 1gSugar: 5gPlus Points: 8
Tried this recipe?Let me know how it was!

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