Skinny Fried Chicken


1-lb boneless, skinless chicken breasts (4 breasts, 4 ounces

1 cup buttermilk

1½ cups cornflake crumbs, see shopping tip

¼ teaspoon salt

½ teaspoon black pepper

3 tablespoons reduced-fat butter or Smart Balance Light


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

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

3. Refrigerate for at least 1 hour or overnight.

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

5. In a large nonstick pan, melt 1½ tablespoons reduced-fat
butter over medium heat.

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

7. Add half the chicken pieces to the heated pan and cook
until golden brown, turning once, approx. 3 minutes on each
side. You’ll have to do this in two batches. For the second
batch, add the remaining 1½ tablespoons 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

for 1 breast (3-4 pieces, 4 oz total)
304 calories
6g fat
2g sat fat
31g carb
30g protein
1g fiber
607mg sodium
5g sugar

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