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