Wednesday, September 12, 2012

Sweet'n Spicy Crispy Chicken

I am sure that I've mentioned how scared I am to fry things. I have tried but failed at frying.  This faux fried chicken really worked out well for me.  I wasn't doing it because I was worried about calories or fat but it definitely was a great way to get that fried chicken taste without actually frying it.  This recipe comes from Fitness Magazine.  It has several optional ideas that I will add for you.  The article also states that a thinner layer of cornflakes equals crispier chicken, which makes sense.  So, brush off any excess cornflakes before baking the chicken.

Sweet'n Spicy Crispy Chicken
Makes: 8 servings

Nonstick cooking spray
1/2 cup apricot preserves
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
2 cups crushed cornflakes
2 teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon black pepper
6 boneless skinless chicken breasts (about 2 pounds)

1. Preheat oven to 350 degrees F.  Lightly coat a 13 by 9 inch baking dish with cooking spray.

2.  To make the glaze: Whisk together apricot preserves, mustard, Worcestershire sauce, garlic powder and hot pepper sauce in a small bowl.

3.  Mix together the cornflakes, salt, thyme and black pepper on a piece of waxed paper.

4.  Brush chicken breasts with apricot glaze and coat in cornflake mixture.  Arrange chicken in a single layer in prepared baking dish.

5.  Bake chicken 35 minutes or until internal temperature registers 170 degrees on an instant read thermometer.

The article also mentions that you can dredge the chicken in these ingredients instead of cornflakes:

  • 2-1/2 cups crushed whole-wheat melba toast
  • 1-1/2 cups whole-wheat flour + 1/4 cup sesame seeds
  • 2 cups whole-wheat panko breadcrumbs
  • 1-1/4 cups whole-wheat flour + 1/2 cup unsweetened coconut flakes
  • 2 cups whole-wheat bread crumbs + 1/3 cup shredded sharp cheddar
These all sound like great ideas to me.  I may try a few of them.


The Creative Cook