Crispy Low-Fat Chicken
Crispy low-fat chicken breasts with crunchy corn flakes coating, perfect for a healthy, flavorful meal that's easy to prepare and suitable for a quick weeknight dinner.
Ingredients
Instructions
- Preheat oven to 375°F.
- Mix lemon juice, garlic powder, and egg whites in a bowl.
- Dip chicken breasts into the lemon mixture.
- Roll chicken breasts in crushed corn flakes until well coated.
- Place coated chicken on a baking sheet sprayed with nonstick cooking spray.
- Bake at 375°F for 30 to 35 minutes or until golden brown.
Tips & Substitutions
For extra crunch, consider adding some grated Parmesan cheese to the crushed corn flakes. If you want a gluten-free option, use crushed rice cereal instead of corn flakes. You can also substitute the lemon juice with lime juice for a different flavor profile. Remember to pat the chicken dry before coating for better adherence of the crust.
Serving Suggestions
Serve the crispy low-fat chicken alongside a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Peter'S Chicken And Rice for a hearty dinner. Consider drizzling some light ranch or yogurt-based dressing on the side for added flavor without the extra calories.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 10-15 minutes to maintain its crispiness. Alternatively, you can use an air fryer for reheating to keep the coating crunchy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Low-Fat Chicken contains roughly 680 calories, with 45g protein, 110g carbohydrates, and 10g fat. It is an excellent source of protein (90% of the Daily Value), iron (69% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of vitamin D. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs for a juicier result. Adjust the cooking time slightly, as thighs may take a few minutes longer to bake compared to breasts.
How can I make this recipe spicier?
To add some heat, incorporate cayenne pepper or your favorite hot sauce into the lemon juice mixture. You could also experiment with adding crushed red pepper flakes to the corn flakes for a spicy crunch.
Is there a way to make this recipe in advance?
Absolutely! You can prepare the chicken breasts up to the coating step and store them in the refrigerator for a few hours before baking. This allows the flavors to meld and makes for a quick dinner when you're ready to cook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).