Low Fat Crispy Fried Chicken Cutlets

Craving the satisfaction of crispy fried chicken without the guilt? These Low Fat Crispy Fried Chicken Cutlets deliver all the crunch and flavor you love in a healthier baked version. Made with tender, marinated boneless chicken breasts coated in seasoned whole wheat panko breadcrumbs, this recipe skips the deep fryer in favor of the oven, keeping the fat content in check while ensuring a perfectly golden crust. A quick buttermilk soak infuses the meat with moisture and tang, while a blend of paprika, garlic powder, and onion powder guarantees bold, savory flavor in every bite. Ready in under an hour and served hot, these chicken cutlets are ideal paired with your favorite dipping sauce or atop a crisp, refreshing salad. Perfect for weeknight meals or family gatherings, this guilt-free take on crispy chicken is sure to become a household favorite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 240 ml buttermilk
• 120 grams whole wheat panko breadcrumbs
• 60 grams all-purpose flour
• 2 large egg whites
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0 cooking spray

Directions

Step 1

Start by flattening the chicken breasts using a meat mallet or rolling pin until they are about 1/2 inch thick.

Step 2

In a large shallow dish, combine the buttermilk with half of the salt, black pepper, paprika, garlic powder, and onion powder.

Step 3

Place the chicken breasts in the buttermilk mixture and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for best results.

Step 4

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 5

Prepare a dredging station with three separate shallow dishes: one with flour, one with lightly beaten egg whites, and one with panko breadcrumbs mixed with the remaining seasonings (salt, black pepper, paprika, garlic powder, and onion powder).

Step 6

Remove the marinated chicken from the refrigerator. Dredge each chicken piece first in the flour, shaking off the excess, then dip it in the egg whites, and finally coat it thoroughly in the seasoned panko breadcrumbs.

Step 7

Place the coated chicken cutlets on the prepared baking sheet. Lightly spray the tops with cooking spray to help with browning.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the exterior is crispy and golden brown. The internal temperature should reach 165°F (75°C).

Step 9

Remove from oven and let rest for a few minutes before serving.

Step 10

Serve hot with your favorite dipping sauce or over a fresh salad for a complete meal.

Nutrition Facts

Serving size	(856.6g)

Amount per serving	% Daily Value*
Calories	1449.9

Total Fat 25.9g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 323.0mg	0%
Sodium 3793.6mg	0%
Total Carbohydrate 153.5g	0%
Dietary Fiber 15.4g	0%
Total Sugars 17.0g
Protein 146.3g	0%

Vitamin D 132.2IU	0%
Calcium 440.1mg	0%
Iron 13.0mg	0%
Potassium 1712.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.3%

Protein: 40.9%

Carbs: 42.9%