This is a classic recipe that has been around for years, but it’s a really good one and it’s healthier (way lower fat) than your standard fried chicken recipe, and with great crunch. I tweaked the recipe a bit (took it beyond salt and pepper for seasoning and it is a definite winner. I also tweaked the original recipe by not drizzling the top of the chicken with melted butter or margarine as that would screw up the whole “reduced fat” angle.
If your family loves fried chicken, but you’d like to cut down the fat, give this one a shot.
1.25 lbs boneless skinless chicken breasts, halved length-wise (to make a thin cutlet)
1 cup whole wheat flour
1 cup non-fat or low-fat milk
3 cups crushed corn flakes
1 TBL Seasoned salt of your choice
Frank’s Red Hot Sauce (to taste)
Preheat oven to 350 degrees
Prepare chicken breasts by removing visible fat and slicing length-wise to form a thin cutlet
Prepare batter by mixing milk and egg together and beating until combined, then stir in flour to form a thick batter.
Add Frank’s Red Hot sauce and 1/2 TBL seasoned salt to batter and mix to integrate
Prepare corn flakes by placing in a ziplock bag and crushing with a rolling pin. You want some texture here so don’t crush too fine.
Add 1/2 TBL of seasoned salt and mix with a fork
Place batter and crushed corn flakes in shallow bowls
Spray a cookie sheet with pan spray
Dip chicken pieces first in the batter, allowing the excess batter to drip off into the batter bowl, then place the battered chicken piece into the crushed corn flakes. I then shake the bowl a bit to get best coverage and press the chicken pieces in lightly to make sure they are coated. Flip and repeat.
Place the crusted chicken pieces on the cookie sheet.
Bake at 350 for about 25-30 minutes until the chicken reached the proper internal temperature. NOTE: if you don’t split the chicken breasts, your cooking time will be longer.
The resulting chicken will resemble KFC’s “Extra Crispy” chicken with a really awesome crunchy crust with some serious flake to it. I serve it with reduced fat “Grand’s” biscuits, mashed potatoes with carrots and gravy (optional)