These are a healthier way to enjoy the delicious taste of fried chicken without all the fat.
Minutes to Prepare: 15
Minutes to Cook: 20
Number of Servings: 12
6 (appx 48 oz)Boneless Skinless Chicken Breasts, cut into strips
1/2 C (60g )Prairie Gold 100% Whole Wheat flour
1 C (120 g) Bread Crumbs, Panko
2 Tbsp Smoked Paprika
2 1/2 tsp Seasoning Salt
1/2 tsp Pepper, black
1 tsp Garlic powder
1/2 tbsp Chili powder
1/4 tsp Cayenne Pepper (Ground)
4 tbsp Butter, unsalted
Preheat oven to 450 degrees.
This recipe doesn’t include this but I soak my chicken breasts in buttermilk prior to coating. If you are like me and don’t keep buttermilk on hand, just add a tablespoon of lemon juice to a cup of milk, stir to combine and let sit 5 minutes before dipping chicken. I place milk in large Ziploc bag, add chicken, and let soak while preparing coating.
In a large bowl or Ziploc bag, add flour, breadcrumbs, paprika, salt, pepper, garlic powder, chili powder, and cayenne pepper. Toss or stir well to combine.
Put butter in large sheet pan an place in oven until melted.
Add chicken strips to the flour mixture and toss very well to coat. *Place chicken strips, evenly on sheet pan.
Bake for 10 minutes; flip then bake additional 10 minutes, or until both sides are crispy and chicken is fully cooked.
Serving Size: 6 (approximately)
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