Biggest Loser Garlic Southern Fried Chicken |
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Prep Time: 6 Minutes Cook Time: 25 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Biggest Loser Chef Devin Alexander particularly likes the garlic flavor of this chicken, though feel free to use your favorite salt-free seasoning (such as Cajun) if you're not a huge fan of garlic. To achieve an even crisper, oven-fried crust, cook the chicken on the bottom rack of your oven. (I have not tried this yet. Marinating time is included in prep time. Ingredients:
low-fat buttermilk |
olive oil flavored cooking spray (propellant-free) |
2 teaspoons all-natural salt-free garlic and herb seasoning (or your favorite all-natural salt-free seasoning) |
1/2 teaspoon salt, plus more to taste, if desired |
1 cup whole wheat panko |
4 boneless skinless chicken breasts |
Directions:
1. Add the chicken breasts and buttermilk to a large resealable plastic bag or container. Rotate the breasts so they are completely coated, then seal the bag or container. Marinate them in the refrigerator at least 6 hours or overnight, rotating them once or twice.
2. Preheat the oven to 450°F Lightly mist a medium nonstick baking sheet with spray.
3. In a small bowl, mix the seasoning and salt. Add the panko to a medium shallow bowl.
4. Remove 1 chicken breast from the buttermilk.
5. Let any excess buttermilk drip off it, then sprinkle the entire breast (both sides) evenly with about one-quarter of the seasoning mixture.
6. Dip the chicken in the panko, rotating it to cover completely.
7. Place the breaded chicken breast face down (ribs up) on the prepared pan. Repeat with the remaining breasts, arranging them on the baking sheet so they do not touch.
8. Lightly mist the chicken with spray. Bake for 10 minutes, then gently flip the breasts, being careful not to remove any breading.
9. Lightly mist them again with spray and continue to bake for 12 to 15 minutes longer, or until the breading is crispy and the chicken is no longer pink inside.
10. Sprinkle with additional salt, if desired. Serve immediately or refrigerate for up to 2 days to eat cold.
11. NOTE: If you have trouble finding small chicken breasts, look for the larger chicken breasts halves that are about 1 pound each (I've found these are generally easier to find). Ask your butcher to remove the skin and cut them in half, leaving you with 4 approximately 8-ounce breast pieces.
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