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"This is one of our favorite ways to make chicken. The coating really stays on, and the pan is easy to clean afterward," writes Polly Coumos of Mogadore, Ohio. "Besides being low-sodium, the recipe contains no added fat. The seasoning can be adjusted according to your taste. We like to pack this chicken cooked and chilled for picnics."
This recipe is:
Diabetic Friendly
Nutritional Facts One serving equals 233 calories, 154 mg sodium, 93 mg cholesterol, 8 g carbohydrate, 31 g protein, 8 g fat. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Originally published as Spicy Breaded Chicken in Taste of Home June/July 1993, p18
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Reviewed on Dec. 28, 2010 by kvosburgh
I used boneless chicken breasts and cut them down to have spicy chicken tenders. My guys loved it!
Reviewed on May. 04, 2009 by kevmar
Can I use this recipe on the chicken pieces with skin?
Reviewed on Feb. 04, 2008 by FriedaG
My husband loves fried chicken, but I never had much success making it for him until I tried this recipe. His principal criterion for good chicken is how it tastes cold and this meets his standard. Everybody else willingly gobbles it hot or cold!
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