Skinny Slow Cooker – Fried Chicken
Having grown up in the south fried chicken was served on our dinner table at least once a week. I still love the taste of momma’s fried chicken but don’t like all the fat. Here’s my Skinny version that won’t wreck havoc on your waist size and tastes yummy at the same time. Now that…I can live with!
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Minimum Crock Pot size: 6 quarts
Yields: Servings 6 | Serving Size: 1/2 Chicken Breast Filet | Calories: 240 Previous Points: 4 | Points Plus: 6 | Total Fat: 3 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 37 mg | Sodium: 84 mg | Carbohydrates: 32 g | Dietary Fiber: 5 g | Sugars: 2 g | Protein: 21 g
Ingredients
- 3 chicken breast filets, 1 lb.
- 1 egg white
- 1/4 cup low fat buttermilk
- 1/2 cup white whole wheat flour
- 3/4 cup whole wheat Panko Bread Crumbs
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt to taste
Directions
Lightly spray crock pot with Olive Oil spray.
In a medium mixing bowl whisk together egg white and buttermilk. Add spices to flour in another bowl for dredging chicken. Add Panko crumbs to a shallow dish and spread out for coating.
Dip filets, one at a time, in egg mixture and allow the excess to drip off. Dredge each filet into flour mixture and dip again into egg mixture. Coat filets with Panko crumbs and press crumbs onto chicken. Complete this process for each filet.
Mist each filet, on both sides, with Olive Cooking spray and place side by side in the slow cooker. Lightly sprinkle the top of each filet with black pepper. Cover and cook on high 2-1/2 hours or until they have reached an internal temperature of 165 degrees. Remove the lid and allow to continue cooking for 10 minutes. This helps the chicken get crunchier.
http://skinnyms.com/fried-chicken/
can you actually fry this?
I'm sure you could.
Since one serving is 1/2 a breast, I think I would cut the breast in half before hand. Easier to resist eating the whole thing! Can't wait to try it!
Your probably right. Keep us posted.
I make this using chicken breast tenderloins-easier for my older child to eat, plus portion control.
Good idea!
Wonder how it would be with boneless, skinless thighs? We prefer them to breast meat.
Good, I'm sure!
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Thank you. This recipe is outstanding!
Kelly, YAH!!! Thanks so much…we love it too.
Don’t have to skip fried chicken anymore
I had Lap Band surgery 6 months ago and I'm always looking for good recipes that I can eat. This is perfect. I refused to give up my 'fried' chicken.
Think I could do this on low for 6 hours?
Lana, Six hours should be fine on low. Keep us posted!
I have a round Crock Pot and can maybe get 3 small half breasts to lay flat on the bottom of it. I would have to stack the chicken. Will it still be crunchy?
Did you try it for 6 hours? I like longer cook times since we are at work all day.
Love this recipe! Thanks!
Kelly , read my post above and tell me why my chicken is not brown and crispy like the picture.
Another one of my favorites!!!! So good!
How long would you cook this in the oven?
Amy, Until it reaches 165 degrees or about 30 minutes at 375 degrees.
Great, thank you!
Is there any way you could prep this, freeze it, then throw in the crock pot later? What would the cooking times be from frozen?
Melissa, You could but I would recommend thawing first and then cooking as directed. We don’t use frozen meats in the slow cooker.
Can I use chicken wings or drumsticks?
Kayla, Yes, whatever pieces you like.:)