Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, skinny oven fried chicken. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Place the chicken on a lightly oiled pan; spray the top of the chicken well with cooking spray. The cooking time will depend on the thickness and size of your chicken pieces. Season the chicken with the paprika, minced garlic, poultry seasoning and salt and pepper taste and place it into a bowl or deep sided baking dish. Pour the buttermilk over the chicken, and cover the container.
Skinny oven fried chicken is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Skinny oven fried chicken is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have skinny oven fried chicken using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Skinny oven fried chicken:
- Take 450 g chicken fillets
- Take 2 tbls 0% plain Greek yoghurt
- Prepare 50 g cornflakes
- Prepare 1 tbls garlic granules
- Take to taste Salt and black pepper
- Get 1 tsp paprika
- Get Pinch cayenne pepper (optional)
- Prepare 125 g breadcrumbs
Remove the pan from the oven and place the chicken pieces on the pan in the butter as quickly as possible (you don't want the pan to cool down at all). Drizzle the other melted butter over the top of the chicken pieces. Line a baking sheet with foil and set a rack above. Crush cereal in a food processor or chopper.
Steps to make Skinny oven fried chicken:
- Place the chicken in a bowl with the yoghurt and mix well.
- Cover the mixture and place in the fridge for a few hours (overnight is best).
- Place all the dry ingredients in a food processor and pulse till well combined.
- Heat the oven to 220°C (fan assisted).
- Place the breadcrumb mixture in a plate and cover each chicken fillet well by pressing it down firmly into the mixture.
- Place the breadcrumb chicken onto a lightly oiled baking tray and bake for about 30 minutes turning half way so to crisp on both sides.
- The fillets can be refrigerated for up to 3 days or frozen for up to 2 months. Heat for 10-15 minutes at 180°C before serving.
- A great accompaniment is sweet chilli sauce and a salad.
Line a baking sheet with foil and set a rack above. Crush cereal in a food processor or chopper. Pour breadcrumbs onto a tray or a plate. One by one, drench chicken in the buttermilk mixture then cover in bread crumbs. It's juicy, tender, crunchy and fantastic.
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