Skinny Crispy Coated Chicken Recipes

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).

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.

CRISPY RICE CEREAL-COATED FRIED CHICKEN

Steps:

• Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
• Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
• Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
• Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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.

CRISP-COATED CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• Smush the crisps into little bits.
• Cut the chicken breast into small bite sized chunks.
• One at a time, add a piece of chicken to the bag and shake it around a bit. Squeeze to help the the crisps stick to the chicken.
• Continue until you have either run out of chicken or crisps! (don't eat any leftover crisps that have come into contact with the raw chicken).
• Place the coated chicken onto a baking tray.
• Bake in the centre of a pre-heated oven for 12 minutes at 200°C/400°F
• Serve with ketchup, mayo or whatever you like!
• Enjoy!

CRISPY COATED GARLIC CHICKEN

Steps:

• Place chicken in a large, shallow container.
• Combine oil and garlic, pour over chicken, tossing to coat.
• Cover and marinate 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Line a large, shallow roasting pan with foil, grease well with a thin layer of olive oil.
• Combine crumbs, garlic powder, salt, pepper and paprika in a shallow bowl.
• Dredge chicken in crumb mixture and place in prepared pan.
• Bake uncovered for 1 ½ hours, or until done.

CRISPY STUFFING-COATED CHICKEN BREASTS

Steps:

• Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
• Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
• In shallow bowl or pie plate, mix stuffing crumbs and butter.
• In another shallow bowl, beat egg and half-and-half with fork until well mixed.
• Dip chicken into beaten egg, then coat with stuffing mixture.
• Place in baking dish.
• Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.