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Spicy Breaded Chicken Recipe

Spicy Breaded Chicken Recipe

"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. YIELD:6 servings


  • 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


  • 1. 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 13-in. x 9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear. Yield: 6 servings.

Nutritional 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.

Reviews for Spicy Breaded Chicken

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jinhee01 User ID: 8890762 250221
Reviewed 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 User ID: 5891604 4564
Reviewed Apr. 28, 2014

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

kvosburgh User ID: 5488395 4898
Reviewed Dec. 28, 2010

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

kevmar User ID: 383032 6867
Reviewed May. 4, 2009

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

FriedaG User ID: 1671534 5342
Reviewed 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!"

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