Low Fat Classic Crumbed Chicken
Elevate your weeknight dinner game with this irresistibly crispy and flavorful **Low Fat Classic Crumbed Chicken**! Perfectly tender chicken breasts are marinated in tangy low-fat buttermilk for optimal juiciness, then coated in a wholesome mixture of whole wheat breadcrumbs, Parmesan cheese, and a blend of aromatic spices like garlic powder, onion powder, and smoked paprika. Baked to golden perfection instead of fried, this lightened-up recipe is a healthier take on the traditional crumbed chicken, packing all the crunch and flavor without the excess fat. Ready in under an hour, this easy recipe is ideal for busy families and pairs beautifully with fresh salads or steamed vegetables. Whether you're counting calories or just craving comfort food, this dish delivers guilt-free satisfaction!
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Recipe Information
Ingredients
- 2 large boneless skinless chicken breasts
- 250 ml low-fat buttermilk
- 120 g whole wheat breadcrumbs
- 20 g Parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 as needed cooking spray
Instructions
Slice the chicken breasts horizontally into two thinner pieces. This will help them cook evenly and absorb the flavors better.
In a shallow bowl, marinate the chicken pieces in the low-fat buttermilk. Allow them to sit for at least 20 minutes to tenderize and absorb the flavor.
While the chicken is marinating, prepare the breadcrumb mixture. In a separate shallow dish, mix together the whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, chopped parsley, salt, and black pepper.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Remove each piece of chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the breadcrumb mixture, pressing firmly to ensure the crumbs adhere well to the surface.
Place the crumb-coated chicken pieces on the prepared baking sheet.
Lightly spray the tops of the chicken with cooking spray to help with browning and crispiness during baking.
Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the crust is golden brown. The internal temperature should reach 75°C (165°F).
Remove from the oven and let rest for a few minutes before serving to allow the juices to redistribute.
Garnish with extra chopped parsley if desired and serve with a side of your choice, such as a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 17.1 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 686 mg | 53% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1920 mg | 41% | |
*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.
