Skinny Crispy Coated Chicken Recipes

CRISPY PARMESAN CRUSTED CHICKEN

Steps:

• Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
• Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
• Place parmesan in a shallow bowl.
• Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
• Melt butter and heat oil in a large skillet over high heat.
• Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
• Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
• Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
• Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).

SKINNY CRISPY PRETZEL-COATED CHICKEN

Steps:

• Preheat oven to 425°F. Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.
• Place egg whites and mustard in a shallow dish; beat with a fork to mix. In a larger shallow dish, combine crushed pretzels, cheese, and thyme.
• Dip chicken into the egg white mixture. Press into crumb mixture to coat. Place chicken in a single layer on an ungreased foil-lined baking sheet. Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.
• Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).

SKINNY CRISPY-COATED CHICKEN

Steps:

• Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
• Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.

CRISPY COATED CHICKEN STRIPS

Steps:

• Preheat oven to 180c/200c Fan/Gas mark 6.
• Slice chicken breasts into 6 strips.
• Place crisps into a freezer bag and crush with a rolling pin.
• Add Paprika, Garlic, Onion Powder, Mustard Powder and Black Pepper into the bag and shake well.
• Crack egg into a small bowl and beat with a whisk.
• Spritz a baking tray with Frylight to avoid the chicken sticking.
• Pour crisp mixture on to a flat plate.
• Coat first strip of chicken in egg, roll in the crisp mixture ensuring it is fully coated and then place on the baking tray. Repeat with each chicken strip.
• Spray all of the chicken with Frylight and then place into the oven for 18 - 20 minutes, turning half way through.
• Serve with delicious Syn free chips or a speedy salad.

SKINNY CRISPY ROCK SHRIMP

Steps:

• Preheat oven to 400 degrees.
• If making tempura batter, whisk all ingredients together well.
• For tempura shrimp: In a bowl, place dethawed rock shrimp and toss with paprika, salt and pepper. Then place shrimp into tempura batter and toss. In another bowl, place panko bread crumbs. With tongs, take a few battered rock shrimp and place into the crumbs to coat. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.For pre-coated shrimp: In a bowl, spray frozen shrimp well with cooking spray. Toss coated rock shrimp with paprika, salt and pepper. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.
• Meanwhile, in a large bowl mix together ingredients for the creamy spicy sauce, whisking in the sesame oil. Set aside.
• After 10 minutes in the oven, remove sheet pan and using tongs, flip over each shrimp. Bake for another 10 minutes.
• After another 10 minutes in the oven, remove shrimp from pan and gently place into the large bowl with the creamy sauce. Toss carefully to coat. Top with green onions and serve immediately!

SOUTHERN "FRIED" CHICKEN

Steps:

• For the marinade, mix the ingredients together in a large bowl, add the chicken and coat well. Refrigerate overnight, or for at least four hours.
• For the potato salad, place the potatoes into a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside to cool. In a small bowl, mix the yoghurt, mayonnaise, mustard and wine vinegar together and set aside.
• Preheat the oven to its hottest setting and line a large baking tray with baking paper.
• For the crispy coating, mix all the ingredients together in a shallow bowl. Dip the chicken into the mixture and turn to coat well on all sides. Place on the lined baking tray. Spray each thigh 4-5 times with the oil.
• Cook on the top shelf for 20-30 minutes, or until crispy, browned and cooked through. To test, poke the thickest part of the thigh with a skewer, the juices should run clear.
• Halve the cooled potatoes and place into a serving bowl. Toss with the yoghurt mixture, pickles and herbs and season to taste. Serve alongside the Southern-style thighs.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 400F.
• Line a baking sheet with foil and set a rack above. Spray rack with oil.
• Crush cereal in a food processor or chopper.
• In a bowl mix crushed cereal with salt, paprika, garlic powder, black pepper and cayenne pepper.
• Place in a shallow dish or ziplock bag.
• Combine mayonnaise and Dijon mustard.
• Using a cooking brush, brush onto chicken then coat chicken with crushed cereal mixture.
• Place chicken on wire rack and spray with oil.
• Bake 45 minutes, or until the chicken is cooked through in the center and reaches an internal temp of 165F.
• Spray the tops of the chicken with oil and air fry 370F 22 to 24 minutes, turning the chicken halfway and spraying the top again, until the crumbs are golden and the chicken is cooked through.

THE BEST SKINNY FRIED CHICKEN (AIR FRYER)

Steps:

• Remove skin from chicken and trim fat. Place all the chicken in a large bowl. In a medium bowl, mix together buttermilk, hot sauce, and 2 teaspoons salt. Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour or overnight.
• In a shallow bowl or pie dish, combine flour, Lawry's seasoning salt, garlic powder, onion powder, and a little black pepper. Working with one thigh at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat well.
• Preheat air-fryer to 400 degrees. Spray the air-fryer basket with cooking spray. Place coated chicken in basket. If you have a small air-fryer, you'll need to cook in batches so you don't overcrowd the basket. Cook until chicken is golden and cooked through about 20 minutes. flip halfway through, if desired. Repeat with remaining chicken.
• Heat oven to low heat and put cooked chicken on a baking pan between batches to stay warm.