Unfried Chicken Ww Recipes

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OPRAH'S UNFRIED CHICKEN



Oprah's Unfried Chicken image

Oprah's famous "unfried chicken" recipe from personal chef Rosie's cookbook. Very tasty, low fat substitute for the Colonel's. 1

Provided by yooper

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 skinless chicken drumsticks
6 skinless chicken breast halves
3 1/2 cups ice water
1 cup plain nonfat yogurt
vegetable oil cooking spray
1 cup dried Italian breadcrumbs
1 cup all-purpose flour
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 400°F.
  • Remove skin from chicken pieces.
  • Place all chicken pieces in a large bowl with the ice water.
  • Put yogurt in a medium bowl; set aside.
  • Spray a baking sheet with vegetable oil.
  • Combine all breading ingredients in a large, tight-sealing bag.
  • Shake to mix.
  • Remove two pieces of the chicken from the ice water.
  • Roll each piece in yogurt.
  • Put chicken in plastic bag with the breading mix.
  • Seal and shake, coating each piece thoroughly.
  • Place on oiled baking sheet.
  • Repeat with remaining chicken pieces.
  • Spray chicken lightly with vegetable oil.
  • Place baking sheet on bottom of the preheated 400°F oven.
  • Bake for 1 hour, turning pieces over every 20 minutes for even browning.

Nutrition Facts : Calories 379.9, Fat 5, SaturatedFat 1.3, Cholesterol 117.2, Sodium 517.8, Carbohydrate 33, Fiber 1.6, Sugar 4.4, Protein 47.4

UNFRIED CHICKEN - WW



Unfried Chicken - Ww image

A delicious 'unfried' chicken recipe,that is so simple,and tastes so good that you won't believe that it's only 6 Ww points per serving.Also good for those watching their cholesterol levels! I usually use boneless chicken breasts,cut into fingers,to speed the cooking time up a bit,and make it more child friendly.

Provided by Noo8820

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup reduced-calorie mayonnaise
1 teaspoon Dijon mustard
2 teaspoons grated lemon zest
1/2 teaspoon salt
4 drops hot pepper sauce
1 (3 1/2 lb) chicken, cut into eighths, skin removed
3/4 cup corn flake crumbs

Steps:

  • Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
  • Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
  • Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
  • Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.

CRISPY UN-FRIED CHICKEN



Crispy Un-Fried Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 11

1 cup buttermilk
1 teaspoon hot sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
One 3 1/2- to 4-pound whole chicken, cut into 10 pieces
2 cups panko breadcrumbs
1 teaspoon paprika
1/2 teaspoon cayenne
Freshly ground black pepper
Nonstick cooking spray

Steps:

  • In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
  • Preheat the oven to 425 degrees F.
  • Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
  • Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
  • Bake until the chicken is golden brown and cooked through, about 40 minutes.

UN-FRIED CHICKEN



Un-Fried Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 cup buttermilk
1 tablespoon hot sauce, such as Louisiana Hot Sauce
4 boneless, skinless chicken breasts, cut in half
Kosher salt and black pepper
1 1/2 cups multi-grain panko breadcrumbs
3 tablespoons grated Parmesan
1 lemon, quartered, plus 1 tablespoon lemon zest
1 teaspoon red pepper flakes

Steps:

  • Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
  • Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
  • Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.

UNFRIED CHICKEN THIGHS



Unfried Chicken Thighs image

Since my WLS I have to watch what I am eating, and so far this was the best way to make these in my opinion. Much healthier than fried in the grease that I used to do. Hope ya enjoy!

Provided by Heather Beldin

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 THIGHS, 6 serving(s)

Number Of Ingredients 8

6 chicken thighs, with bone in, skin removed
1/2 cup flour (I used wheat, but you can use what you like)
2 tablespoons chili powder
3/4 cup fat free ranch dressing (or use light)
3/4 cup Italian seasoned breadcrumbs
1/2 cup corn flakes, crushed
1/4 cup parmesan cheese, grated
1 tablespoon garlic powder

Steps:

  • Preheat the oven to 375.
  • Remove the skin from your chicken thighs.
  • You will need 3 bowls or dishes.
  • In the first bowl add and mix the flour and chili powder. Dredge the chicken in the flour and chili powder mixture.
  • Then in the second bowl dip the chicken in the ranch dressing.
  • Add together the bread crumbs, corn flakes, parm cheese and garlic powder in the third bowl.
  • Dip each chicken in bread crumb mixture.
  • Place chicken on foil lined baking sheet.
  • Cook for 40-45 minutes.
  • These are so good and crispy!

Nutrition Facts : Calories 365.9, Fat 17.4, SaturatedFat 5.3, Cholesterol 84.7, Sodium 653.1, Carbohydrate 30.2, Fiber 2.1, Sugar 3.2, Protein 21.8

UNFRIED CHICKEN



Unfried Chicken image

Put down the greasy fast-food chicken and go with Unfried Chicken. Crushed corn flakes provides crunch for this oven-baked, Healthy Living Unfried Chicken.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 6 servings, one piece each.

Number Of Ingredients 6

1 cup coarsely crushed corn flakes
1 Tbsp. flour
1 tsp. seasoned salt
1 egg white
1 Tbsp. water
6 pieces bone-in chicken, such as breasts, thighs and legs, skin removed

Steps:

  • Preheat oven to 400°F. Combine cereal, flour and seasoned salt in shallow dish or pie plate. Beat egg white with water in separate shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
  • Place chicken, coated sides up, on baking sheet; spray lightly with cooking spray.
  • Bake 40 min. or until chicken is golden brown and cooked through (180ºF).

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 530 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0.5596 g, Protein 23 g

CRISPY RANCH UNFRIED CHICKEN



Crispy Ranch Unfried Chicken image

Make and share this Crispy Ranch Unfried Chicken recipe from Food.com.

Provided by qtadnama

Categories     Whole Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 whole chicken, cut up
12 ounces Shake-n-Bake (extra crispy)
1 cup favorite ranch dressing

Steps:

  • Preheat oven to 400.
  • Take skin off chicken pieces.
  • Place all pieces in large zip lock and coat with ranch dressing.
  • Marinate in the refrigerator for minimum of 1 hour.
  • Take out and coat each piece well with shake n bake.
  • Place on baking sheet and bake for 45 minute.

Nutrition Facts : Calories 329.7, Fat 23.1, SaturatedFat 6.6, Cholesterol 115, Sodium 107.3, Protein 28.5

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