Featured Blog Posts
Biggest Loser Fried Chicken
Rocco shows how to make this Southern favorite, without the fat.
270 Calories, 4g Fat, 1g Saturated Fat, 65mg Cholesterol, 210mg Sodium, 27g Carbs, 2g Fiber, 4g Sugar, 28g ProteinYield: Serves 8
- 2 lbs. chicken tenders
- 1 quart lowfat buttermilk
- 2 cups whole wheat breadcrumbs
- 1 cup cornstarch
- 2 tsp. paprika
- 1 Tbsp. + 1 tsp. organic seasoning Salt
- 1 Tbsp. ground black pepper
- Large pinch cayenne pepper
- 4 egg whites, beaten to very soft peaks
- Pam cooking spray or olive oil
Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
Drain and blot with paper towels to remove excess buttermilk.
Meanwhile, preheat oven to 325 degrees Farenheit.
Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
Increase oven heat to 450 degrees F.
Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
Dredge drained and blotted chicken tenders in seasoned starch.
Next, coat dredged tenders thoroughly with beaten egg whites.
Last, dip tenders in bread crumbs to fully coat.
Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.
Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.
Source: Rocco DiSpirito