SKINNY FRIED CHICKEN

YOU’LL NEED:

1 Pound boneless, skinless chicken breasts (4 breasts, 4 ounces each)

1 C. buttermilk

1-½ C. cornflake crumbs, see shopping tip

¼ Tsp. salt

½ Tsp. black pepper

3 Tbsps. reduced-fat butter or Smart Balance Light

HOW TO MAKE:

1-Rinse and pat dry chicken breasts. Cut each breast into 3 or 4 pieces so they’re not too thiiick.

2-In a bowl, add the cut chicken pieces and cover with buttermilk.

3-Refrigerate for at least 1 hr or overniiight.

4-In a shallow baking dish or large plate, add cornflake crumbs, salt and pepper. Blend well.

5-In a large nonstick pan, melt 1-½ Tbsps. reduced-fat butter over medium heat.

6-Remove the chicken from the fridge and dredge iin cornflake crumbs. Coat evenly.

7-Add half the chicken pieces to the heated pan and cook until golden brown, turning once, approx. 3 mins on each siide. You’ll have to do this in two batches. For the second batch, add the remaining 1-½ Tbsps. reduced-fat butter to pan and melt first before adding the chicken. Repeat the cooking time.

Serves 4 (each serving, 3-4 pieces-4 oz total)

Nutrition Facts

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