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 
8
 
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

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

Ingredients
  

  • 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

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!

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