I know what you are all thinking, “KELSEY FRIED CHICKEN!? WHAT THE?!” Don’t fret my friends this recipe was actually found at a cooking light website and are worth only 292 calories per serving. I love chicken and I especially love crunchy chicken. I found this recipe and absolutely had to try it. Not only does it have a great flavor (I didn’t even have to dip the chicken in sauce) but it was super simple to make. Thats what I like simple and tasty. My son even had a few bites which says a lot because he is the king of picky eaters. I modified the original recipe a little but it certainly did not take away. Perry would have given 10 stars if he could but to keep it uniform I only let him give a full five 🙂 This is why he loved this recipe:
“I love dijon mustard so when I saw Kels dipping the chicken in dijon I knew it was going to be a good dinner. I didn’t think it would come out as crispy as it did because I never knew anything that wasn’t doused in oil could crisp up in the oven. Lesson learned. Kelsey didn’t even use mustard to dip which says a lot for her because she is a chronic dipper. I wish I could give it 10 stars.”
Serves: 4 Calories: 292
- 1/4 cup of low-fat milk
- 2 tbsp. Dijon Mustard
- 4 (6oz) chicken cutlets (We used 1 lb of chicken breast tenders)
- 1/3 cup of panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts (No need to buy a huge bag as that can be expensive so just get a small single serving bag in the baking aisle of your grocery store)
- 2 tbsp. grated parmesan cheese
- 1/4 tsp. minced fresh rosemary
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Cooking spray
- Extra rosemary leaves for garnish if desired.
1.) Remove top rack of oven and coat with cooking spray. Set aside. Preheat oven to 425
2.) Combine milk and mustard in a medium bowl. Add chicken to the milk mixture and turn it to coat.
3.) Heat a small skillet over medium-high heat. Add panko to pan and cook for approx. 3 minutes or until golden, stir frequently as to not burn the breadcrumbs.
4.) Combine panko, nuts, parmesan, rosemary, salt and pepper in a shallow dish. Remove the chicken from milk mixture and discard the milk mixture.
5.) Dunk chicken in panko mixture to coat well on both sides.
6.) Place chicken across oiled oven rack. Coat chicken with cooking spray. At the bottom of oven place a cookie sheet to collect any pieces of panko mixture that may fall off the chicken. (this makes for an easier cleanup of your oven. Bake at 425 for 13 minutes or until chicken is done.
7.) If desired, garnish with rosemary leaves and enjoy!
*Photo is original taken by me
*Original Recipe belongs to http://www.myrecipes.com