Crispy Mexican Chicken Low Fat Recipes

LOW-FAT CRISPY CHICKEN WINGS

Steps:

• Preheat oven to 220°C.
• Line 2 baking trays with baking paper.
• Prepare the chicken wings by taking off the tip and cutting them in half at the joint (this does not have to be done, but I always do my wings this way).
• Combine all the dry ingredients in a large plastic bag.
• Spray the wings with oil.
• Add about a third of them to the flour mixture and shake until well coated.
• Place on prepared baking trays.
• Repeat with remaining ingredients.
• Spray chicken with oil again.
• Bake for 25-35 minutes or until crisp and cooked through.
• Serve with fries or salad.

CRISPY OVEN FRIED MEXICAN CHICKEN

Steps:

• In a shallow non-aluminum pan combine vegetable juice and hot sauce.
• Add chicken and let marinade in refrigerator for 3 hours turning frequently.
• Drain chicken and discard marinade.
• Preheat oven to 375 deg. F.
• Spray a large cookie sheet with non stick cooking spray.
• In a large zip bag combine remaining ingredients.
• Add the chicken and shake to coat.
• Remove from bag and place on cookie sheet.
• Sprinkle and remaining crumbs on chicken.
• Bake one hour until tender.

LOW FAT OVEN BAKE CRISPY CHICKEN

Steps:

• Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
• Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
• Put all the dry ingredients into a ziplock bag and shake to combine.
• Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
• Remove and place on baking sheet.
• Repeat till all pieces are coated.
• Spray chicken with Pam cooking spray and bake for about 20 minutes.

CRISPY MEXICAN CHICKEN (LOW-FAT)

Steps:

• Preheat oven to 425.
• Spray 9X13 baking dish with vegetable oil cooking spray.
• In a shallow bowl, combine melted vegetable oil spread, milk, chives and salt.
• In a seperate bowl, combine corn flake crumbs, taco seasoning and parsley.
• Dip chicken breasts, one at a time, into liquid mixture then roll in corn flake crumbs.
• Place in baking dish.
• Spray lightly with vegetable oil cooking spray.
• Bake 20-25 minutes or until chicken is no longer pink inside.