Crispy Mexican Chicken Low Fat Recipes

HEALTHY MEXICAN CHICKEN STRIPS

Steps:

• Preheat oven 350 degrees Fahrenheit.
• In a food processor, combine cheese, crushed corn chips and taco seasoning.
• Place in a shallow dish (a pie pan works nicely).
• In another shallow dish, combine egg substitute and hot sauce.
• One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip.
• Completely coat in corn chip mixture.
• Place strips in a 9x13 pan coated with non-stick spray.
• Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil).
• Bake strips for about 30 minutes or until no longer pink in the middle.

LOW FAT OVEN BAKE CRISPY CHICKEN

Steps:

• Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
• Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
• Put all the dry ingredients into a ziplock bag and shake to combine.
• Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
• Remove and place on baking sheet.
• Repeat till all pieces are coated.
• Spray chicken with Pam cooking spray and bake for about 20 minutes.