SKILLET FRIED CHICKEN BREAST (LOWER FAT)
The chicken is not deep fried and is made using boneless skinless breasts which makes this a lower fat dish, also you may omit pounding the chicken but cooking time will need to be increased slightly, you may adjust seasonings to suit taste --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 27m
Yield 6 chicken breasts
Number Of Ingredients 12
Steps:
- Crush the crackers in a food processor until coarse crumbs form.
- Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
- In a bowl whisk the egg then add in milk; mix/whisk to combine.
- Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
- Heat 1/4 cup oil in a heavy skillet over medium heat.
- Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
- Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.
Nutrition Facts : Calories 310.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 107, Sodium 322.4, Carbohydrate 15.2, Fiber 0.7, Sugar 1, Protein 28.4
ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY
Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.
Provided by Tina A
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
- Dip in egg white and roll in crushed corn flakes.
- In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
- Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
- In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!
IRON-SKILLET FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
- Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.
EXTREME LOW FAT SWEET-AND-SOUR SKILLET CHICKEN
For a very low-fat dish this is really good, it has virtually no fat as the chicken stock is substituted for oil, and you won't miss the oil at all! You can double the sauce ingredients if desired :)
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, bring chicken and stock to a simmer over med-high heat.
- Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
- Mix together the juice, brown sugar, vinegar and soy sauce until blended.
- Stir into skillet; bring to a boil.
- Cook, stirring for about 2 minutes, or until glossy and thickened.
- Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
- Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.
LOW-FAT OVEN-FRIED CHICKEN
I found this tender, tasty chicken recipe in a recent issue of Cooking Light. It is tender inside with a nice crisp crust! Prep time includes 1 hour of marinating time.
Provided by SharleneW
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken pieces and buttermilk in a large zip-top bag and marinate in refrigerator 1 hour, turning occasionally.
- Preheat oven to 450°F.
- Combine flour and seasonings in another large plastic bag.
- Remove chicken from first bag (discarding marinade) and shake in flour mixture one piece at a time.
- Shake off excess flour.
- Place chicken pieces on a baking sheet lined with parchment paper.
- Lightly coat chicken with cooking spray.
- Bake for 35 minutes or until done, turning after 20 minutes.
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