<strong>Crispy Oven Chicken</strong>
  • Boneless, skinless chicken breast
  • Low-fat Buttermilk
  • s/p
  • Panko style breadcrumbs
  • egg white
  1. Preheat oven to 400*
  2. Cut your chicken into thin strips about 1" thick
  3. Brine your chicken in low-fat buttermilk overnight
  4. Take the chicken out and place on a sheet tray with a rack to drain
  5. Prepare your breading station:
  6. Place several egg-whites in a shallow dish and stir with a fork to break up
  7. (you can use egg whites from a carton, 30grams = 1 egg white)
  8. Place your crumbs in another shallow dish with whatever seasoning you prefer
  9. Dip your chicken in the egg whites and shake off excess
  10. Dredge in your breadcrumbs
  11. Place on a sheet tray lined with parchment paper
  12. Repeat until finished
  13. Place in the fridge for ½ hour to allow the crumbs to dry so they will stick to the chicken
  14. Use a coconut spray to coat the chicken before placing in the oven to ensure adequate browning and crunchiness
  15. Then bake in the hot oven for 10-12 minutes until cooked through
  16. You can place under the broiler for the last minute or two if your want more browning.
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/crispy-oven-chicken/