Crunchy Baked Chicken And Potatoes(Low-Fat)
Crispy baked chicken thighs paired with tender potatoes and a flavorful herb seasoning, served with a sweet honey barbecue dipping sauce for a satisfying low-fat meal.
Ingredients
Instructions
- Scrub potatoes and cut them into pieces with a fork.
- Place the potatoes in a microwave-safe baking dish.
- Microwave on High for 8 minutes.
- In a bowl, beat the egg or egg substitute with 3 tablespoons of water.
- Place cornflake crumbs in a shallow dish.
- Season the chicken thighs or breasts with salt, pepper, and dried tarragon or sage.
- Dip each piece of chicken into the egg mixture, then coat with cornflake crumbs.
- Arrange the coated chicken on a baking sheet and bake until golden and cooked through.
- Serve the baked chicken with the microwaved potatoes and honey barbecue dipping sauce.
Tips & Substitutions
For a crispier texture, consider letting the coated chicken sit for a few minutes before baking. If you don't have cornflake crumbs, crushed whole grain crackers or panko can be great alternatives. Feel free to adjust the seasoning; adding garlic powder or paprika can enhance flavor. If you're looking for a complete meal, serve with a side salad or steamed vegetables.
Serving Suggestions
Serve the crunchy baked chicken and potatoes with a side of honey barbecue dipping sauce for extra flavor. This dish pairs beautifully with a fresh green salad or steamed broccoli for a nutritious balance. For a comforting twist, consider serving it alongside Grater Tater Casserole for a hearty meal.
Storage & Reheating
Store any leftover baked chicken and potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave them, but the oven will help maintain the crispiness of the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Baked Chicken And Potatoes(Low-Fat) contains roughly 1496 calories, with 14g protein, 292g carbohydrates, and 36g fat. It is an excellent source of potassium (68% of the Daily Value), vitamin C (61% of the Daily Value), and dietary fiber (40% of the Daily Value). Note that it is relatively high in sodium, at 556mg per serving (24% of the Daily Value).
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 breasts instead of thighs?
Yes, you can definitely use skinless chicken breasts as a substitute for thighs. Just ensure to adjust the baking time, as breasts may cook faster. Check for an internal temperature of 165°F (74°C) to ensure they are fully cooked.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free cornflake crumbs or crushed gluten-free crackers. Ensure that any sauces or additional seasonings you use are also gluten-free. This way, you can enjoy a delicious and safe meal for those with gluten sensitivities.
Can I prepare the chicken ahead of time?
Absolutely! You can coat the chicken with the egg mixture and cornflake crumbs a few hours in advance. Just cover and refrigerate until you're ready to bake. This can save time during dinner prep and allows the flavors to meld beautifully.
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).