Low Calorie Fried Chicken
A healthier fried chicken alternative with a crispy coating, seasoned with paprika and poultry seasoning, perfect for those seeking low-calorie comfort food.
Ingredients
Instructions
- Remove skin from the chicken pieces.
- Put the skinned chicken and remaining ingredients into a plastic bag and shake until coated.
- Place the coated chicken on a broiler rack and bake at 350°F until browned, about 1 hour and 10 minutes.
Tips & Substitutions
For added flavor, consider marinating the skinned chicken in buttermilk for a few hours before coating. You can substitute the dry milk powder with almond flour or breadcrumbs for a different texture. Experiment with spices like garlic powder or cayenne pepper for an extra kick. This low-calorie fried chicken can be served with a side of steamed vegetables or a fresh salad for a balanced meal.
Serving Suggestions
Serve the low-calorie fried chicken with a squeeze of lemon for brightness. It pairs beautifully with a side of roasted sweet potatoes or a fresh garden salad. For a complete meal, consider adding a light dipping sauce like a yogurt-based ranch. This dish also complements well with other American recipes, making it a versatile choice for family dinners.
Storage & Reheating
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in the oven at 350°F for about 15-20 minutes to maintain its crispiness. Avoid microwaving, as this can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Low Calorie Fried Chicken contains roughly 134 calories, with 2g protein, 30g carbohydrates, and 1g fat. It is a good source of calcium (13% of the Daily Value) and vitamin C (11% 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 freeze leftovers?
Yes, you can freeze the cooked chicken for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When ready to eat, thaw in the refrigerator overnight and reheat in the oven for best results.
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).