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Spicy Breaded Chicken

"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."
  • Total Time
    Prep: 10 min. Bake: 55 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup dry bread crumbs
  • 1 tablespoon nonfat dry milk powder
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/4 cup fat-free milk
  • 1 broiler/fryer chicken (3 pounds), cut into pieces and skinned

Directions

  • In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13x9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear.
Nutrition Facts
8 ounce-weight: 233 calories, 8g fat (0 saturated fat), 93mg cholesterol, 154mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
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Reviews

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Average Rating:
  • jinhee01
    Jul 8, 2016

    I'm so glad I found this recipe It is truly delicious. It's hard to find a spicy dish that isn't loaded with salt and fat. I used skinless chicken breasts and baked them 45 min. I'll definitely be making this recipe again

  • hedsts
    Apr 28, 2014

    I use this breading on baked pork chops. It's the only way my hubby will eat them

  • kvosburgh
    Dec 28, 2010

    I used boneless chicken breasts and cut them down to have spicy chicken tenders. My guys loved it!

  • kevmar
    May 4, 2009

    Can I use this recipe on the chicken pieces with skin?

  • FriedaG
    Feb 4, 2008

    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!