I wasn’t surprised when Mr. Prevention requested Biggest Loser “Fried” Chicken this week…it has been a few months since we last had this recipe, and it is a favorite of ours. Who doesn’t love fried chicken minus the unhealthiness of frying? But this recipe does require quite the assembly line: cornstarch and spices –> egg whites –> bread crumbs. Not difficult once you’ve got the pattern down, and certainly easier the second time you make the recipe. Though not as quite as basic as microwave potato chips! 😉
2 pounds chicken tenders
1 quart 1% buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 tsp paprika
1 Tbsp + 1 tsp organic seasoning Salt
1 Tbsp ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil
Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
Drain and blot with paper towels to remove excess buttermilk. Meanwhile, preheat oven to 325° F. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
Increase oven heat to 450º F. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish – mix well.
Dredge drained and blotted chicken tenders in seasoned starch. Next, coat dredged tenders thoroughly with beaten egg whites. Last, dip tenders in toasted panko to fully coat. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired. Bake for about 12 – 15 minutes or until outside is crispy and chicken is just cooked through and juicy. Yield: 8 servings.
Nutrition Information (per serving): 270 calories; 4 g. fat (1 g. saturated fat); 65 mg. cholesterol; 210 mg. sodium; 27 g. carbohydrate; 2 g. fiber; 28 g. protein
Result: Good as ever! Always a favorite! You can always make 1/2 or even 1/4th of this recipe. I usually make 1/2 and there’s plenty of leftovers which reheat beautifully! It’s a perfect, healthy comfort food meal. Of course, Mr. Prevention slathers his chicken fingers in one of several Buffalo Wild Wing sauces *eye roll* Wing sauce is definitely his most prized condiment.
I got in my lower body strength session last night – WOO! It…was not fun, but it’s done 🙂 I warmed up with a 2 1/2 mile run, lifted, and cooled down with a 1/4th mile walk. I felt accomplished and strong! Tomorrow I plan to run and Wednesday morning I plan to do my upper and lower body (i.e. full body) strength routine. And then Thursday will be a rest day 😀
..::My Business Update!::..
I am starting a private practice with 2 other Registered Dietitians. Together we are Mid Ohio Nutrition Specialists! Please check our our website — feedback is welcomed! We are in the editing stages and are very excited to see things taking off! We are pitching our business to the largest group of neprhrologists in Ohio come January and we couldn’t be happier! In the meantime, we are busy building our Diabetes Self-Management Education (DSME) courses which will be submitted for AADE accreditation in the next 4-6 weeks. We are seeing Medicare patients with chronic kidney disease and diabetes in physician offices, a service that is reimbursable for Registered Dietitians. It’s exciting, and busy!
Thanks for all of your support! 😀
Question: What’s your favorite condiment?
P.S. A great article on high-fructose corn syrup, for those interested..