Best Crunchy Nut Chicken Low Fat Recipes

AN EASY, HEALTHY CRISPY CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Line a 15 x 10 x 1-inch baking pan with foil. Place a wire rack in the pan. Pour milk into a shallow dish. In a second shallow dish, combine the next seven ingredients (through pepper). Dip a chicken breast half in milk and then in seasoned crumbs, pressing to coat both sides. Place chicken on the rack in the pan. Repeat with remaining chicken. Lightly coat chicken with nonstick cooking spray. Bake 20 minutes or until chicken is lightly browned and cooked through (165°F).

CRUNCHY NUT CHICKEN (LOW FAT)

Steps:

• Preheat oven 180deg C (350 deg F) fan forced.
• Place corn flakes in a plastic bag then using a rolling pin crush finely.
• Add nuts and stock powder into bag and shake, tip onto a flat plate.
• Using a fork beat egg white and milk.
• Dip flattened breasts in egg mixture, then coat each side of chicken with crumbs.
• Place on a flat baking tray that has been coated with cooking spray, spray over top of chicken and bake 25-30 mins or until cooked and coating is golden brown.

LOW-FAT CHICKEN CURRY

Steps:

• Fry the chicken in a non-stick large frying pan or wok.
• When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
• Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.

NUT-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
• Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
• Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
• Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.