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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 3 |
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I used chicken legs and thighs for this recipe, although the legs had to be separated from the thighs in order for each part to be properly coated. Typically you would deep fry this, but since everyone, including myself is living in a health conscious world I baked this instead, using less oil. Obviously there will be a difference in taste for those who prefer deep fried foods, but it still turned out really good, and overall you could taste the key ingredients involved. Ingredients:
3 chicken thighs, and |
3 chicken legs, separated |
6 egg whites |
2/3 cup peanut butter |
1/3 cup whole wheat flour |
1 1/2 cups rice krispies, crushed |
1 tablespoon splenda sugar substitute |
1 teaspoon nutmeg |
salt and pepper |
3 tablespoons olive oil |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a small pan combine egg whites with salt, pepper and nutmeg. In another pan combine the whole wheat flour with peanut butter. And a in a third pan combine the crushed Rice Krispies with Splenda.
3. Take each piece of chicken and completely dip them in the seasoned egg whites, then dredge them in the flour mixture.
4. Dredge the chicken pieces again through the egg whites, and then dredge them again in the rice krispies. Since Peanut butter is sticky I wouldn't worry about losing any of the coating.
5. Place each piece in a large pan. Drizzle with olive oil and bake for an hour and a half. Serve two pieces per person, espcially if they are small pieces, with salad.
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