A healthy way to fry chicken
Amount Per Serving
1poundboneless skinless chicken breast
1cupfat free evaporated milk
1/4cuprolled oats, crushed
Preheat oven to 350 °F.
Place chicken in a freezer bag with the air squeezed out, and pound each breast down to 1/2-inch thickness.
Combine the egg white and evaporated milk in a bowl, and mix well. In a separate bowl, combine the breadcrumbs and crushed oats, and mix well.
Coat the chicken breasts in flour, and shake off the excess. Dip the chicken breasts in the egg and milk mixture, and drain off excess. Then dip the chicken breasts in the breadcrumb mixture to coat, and shake off excess. After all chicken breasts have been coated, discard any leftover breading mixture.
Heat olive oil in a sauté pan. Fry the chicken over medium-high heat on one side until golden brown, about 2–3 minutes. Turn carefully, and pan fry the second side for an additional 2–3 minutes or until golden brown. Remove from the pan, and place on paper towels to soak up excess oil.
Place on baking sheet, and finish cooking in a 350 °F oven for about 5–8 minutes (to a minimum internal temperature of 165 °F).
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing