High Protein Chicken Fried Chicken
Elevate your comfort food game with this **High Protein Chicken Fried Chicken**, a healthier take on the Southern classic that's packed with muscle-building ingredients. Juicy, tender chicken breasts are marinated in low-fat buttermilk and egg whites, then coated in a unique blend of whole wheat flour and unflavored protein powder for a nourishing spin on the traditional crispy crust. Spiced with a flavorful mix of paprika, garlic, and a hint of cayenne, every bite delivers a perfect balance of heat and crunch. This quicker, guilt-reduced indulgence comes together in just 40 minutes, ensuring a protein-rich, satisfying meal that's perfect post-workout or for a hearty family dinner. Pair with your favorite veggies or a light salad for the ultimate high-protein feast! Keywords: High Protein Chicken, Healthy Comfort Food, Protein Powder Recipe, Chicken Fried Chicken.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup low-fat buttermilk
- 3 units egg whites
- 0.5 cup protein powder (unflavored)
- 1 cup whole wheat flour
- 0.5 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 cups cooking oil (for frying)
Instructions
Place each chicken breast between two sheets of plastic wrap. Pound the chicken to about 1/2 inch thickness using a meat mallet or a rolling pin.
In a shallow bowl, combine the buttermilk and egg whites. Whisk until well mixed.
In another shallow dish, combine the protein powder, whole wheat flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix thoroughly.
Dip each chicken breast into the buttermilk mixture, ensuring it is fully coated, then dredge it in the flour mixture. Press the flour mixture onto the chicken to ensure a good coating.
In a large skillet, heat the cooking oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated chicken breasts into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and place it on a wire rack over a baking sheet to drain any excess oil.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute throughout the meat.
Serve hot as a main dish with your choice of sides.
Nutrition Facts
Calories |
6573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.0 g | 654% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 5884 mg | 256% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 18.4 g | ||
| Protein | 350.1 g | 700% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1079 mg | 83% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3555 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
