Ultra Low Fat Chicken Fried Chicken with Cream Gravy
Satisfy your comfort food cravings without the guilt with this *Ultra Low Fat Chicken Fried Chicken with Cream Gravy*! This oven-baked twist on the Southern classic delivers all the crispy, golden goodness of fried chicken with a fraction of the fat. Tender, boneless skinless chicken breasts are marinated in a zesty buttermilk and hot sauce mixture, coated in a perfectly seasoned blend of whole wheat flour, all-purpose flour, and cornstarch, and then baked to crunchy perfection. Topped with a velvety homemade cream gravy crafted from nonfat milk and chicken broth, this healthier version of chicken fried chicken is bursting with flavor yet light enough to enjoy regularly. Ready in under an hour and ideal for weeknight dinners, this dish is sure to become a family favorite. Perfect for those seeking low-fat comfort food options that don't compromise on taste!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup buttermilk (low-fat)
- 2 teaspoons hot sauce
- 2 large egg whites
- 3 tablespoons all-purpose flour
- 3 tablespoons whole wheat flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed nonstick cooking spray
- 1 cup unsalted chicken broth
- 0.5 cup nonfat milk
- 1 tablespoon cornstarch (for gravy)
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet to pound them to an even thickness of about 1/2 inch.
Step 2
In a shallow dish, whisk together the buttermilk and hot sauce. Add the chicken breasts to the mixture, turning to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.
Step 3
In another shallow dish, combine the all-purpose flour, whole wheat flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with nonstick cooking spray.
Step 5
Remove the chicken breasts from the buttermilk mixture, allowing any excess to drip off, then dredge in the flour mixture, pressing lightly to ensure an even coating.
Step 6
Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops of the chicken with nonstick cooking spray to help them crisp up during baking.
Step 7
Bake the chicken for 20-25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (75°C).
Step 8
While the chicken is baking, prepare the cream gravy. In a small saucepan, whisk together the chicken broth, nonfat milk, and cornstarch. Heat the mixture over medium heat, whisking constantly, until it thickens and begins to simmer. Season with additional salt and pepper to taste.
Step 9
Serve the chicken fried chicken hot, drizzled with the creamy gravy. Enjoy!
Nutrition Facts
| Serving size | (1441.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1555.0 |
| Total Fat 29.1g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 605.3mg | 0% |
| Sodium 1218.8mg | 0% |
| Total Carbohydrate 67.1g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 19.1g | |
| Protein 242.5g | 0% |
| Vitamin D 187.6IU | 0% |
| Calcium 571.3mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2743.8mg | 0% |
Source of Calories