Low Fat Crispy Battered Chicken
Get ready to savor the irresistible crunch of **Low Fat Crispy Battered Chicken**, a healthier twist on a classic favorite that's perfect for guilt-free indulgence. This recipe swaps deep frying for oven baking, delivering golden, crispy perfection with significantly less fat. Tender chicken breast strips are marinated in low-fat buttermilk for juicy tenderness, coated in a flavorful blend of whole wheat flour, spices, and panko breadcrumbs, then baked to crispy glory with a light mist of cooking spray. Ready in under 40 minutes, this dish is ideal for health-conscious foodies craving comfort food without compromise. Serve it as a protein-packed main or pair it with your favorite dipping sauces for a crowd-pleasing appetizer. Keywords: low-fat chicken recipes, crispy baked chicken, healthy chicken strips.
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Recipe Information
Ingredients
- 2 large boneless, skinless chicken breasts
- 240 ml low-fat buttermilk
- 120 grams whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 large egg
- 120 grams panko breadcrumbs
- 1 as needed cooking spray
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Slice each chicken breast lengthwise into 3 to 4 strips, creating about equal-sized pieces.
In a large bowl, combine the low-fat buttermilk and egg, whisking together until well blended.
Add the chicken strips to the buttermilk mixture, ensuring they are fully submerged. Let them marinate for at least 10 minutes while preparing the coatings.
In one shallow dish, combine the whole wheat flour, baking powder, garlic powder, onion powder, paprika, black pepper, and salt.
Place the panko breadcrumbs in a separate shallow dish.
Remove each chicken strip from the buttermilk mixture, allowing excess to drip off, and coat in the flour mixture. Then dip back into the buttermilk to seal and finally coat with the panko breadcrumbs, pressing gently to adhere.
Place each coated strip onto the prepared baking sheet, ensuring they are not touching.
Lightly spray the tops of the chicken strips with the cooking spray, ensuring an even coat for optimal crispiness.
Bake in the preheated oven for 20–25 minutes, flipping halfway through, until the chicken is cooked through and golden brown. The internal temperature should reach 75°C (165°F).
Remove from the oven and let them cool slightly before serving. Enjoy your low-fat crispy battered chicken as a healthy meal option!
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 21.8 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 466 mg | 36% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2071 mg | 44% | |
*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.
