FRIED CHICKEN

By pknaub

Ingredients

• 3 chicken breast filets, 1 lb.
• 1 egg white
• 1/4 cup low fat buttermilk
• 1/2 cup white wheat flour
• 3/4 cup WW Panko Bread Crumbs
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon coriander
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt to taste

Details

Servings 6

Preparation

Step 1

Lightly spray crock pot with Olive Oil spray.

In a medium mixing bowl whisk together egg white and buttermilk. Add spices to flour in another bowl for dredging chicken. Add Panko crumbs to a shallow dish and spread out for coating.

Dip filets, one at a time, in egg mixture and allow the excess to drip off. Dredge each filet into flour mixture and dip again into egg mixture. Coat filets with Panko crumbs and press crumbs onto chicken. Complete this process for each filet.

Mist each filet, on both sides, with Olive Cooking spray and place side by side in the slow cooker. Lightly sprinkle the top of each filet with black pepper. Cover and cook on high 2½ hours or until they have reached an internal temperature of 165°F.

Remove the lid and allow to continue cooking 10 minutes. This helps the chicken get crunchier.