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!
Helpful Tips About this Recipe
Serves 4Â (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 PLUSÂ 8 Â
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 PLUSÂ 8 Â
| 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 |
| FAT FACTS: for 1 KFC’S CRISPY FRIED CHICKEN breast 470 calories, 28g fat, 25g carb, 31g protein, 1g fiber, 930mg sodium, 5g sugar |
Yummy, Skinny Fried Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts (4 breasts, 4 ounces each)
- 1 cup buttermilk
- 1½ cups cornflake crumbs, see shopping tip
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons reduced-fat butter or Smart Balance Light
Instructions
- 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.
Nutrition
Serving: 4ouncesCalories: 304kcalCarbohydrates: 31gProtein: 30gFat: 6gSodium: 607mgFiber: 1gSugar: 5gPlus Points: 8
Tried this recipe?Let me know how it was!