Doritos Crusted Chicken Fingers

I like to buy Doritos occasionally when they are on sale to bake new recipes. This one is a great alternative to fried chicken. Quick, delicious, and healthier.

Doritos chicken stripsDoritos Crusted Chicken Fingers from Pinterest
4 chicken breast, cut into slices
1 bag of Doritos
2 c. buttermilk
2 c. flour
1 tsp. cayenne pepper (optional)
4 eggs

Place chicken in a gallon sized baggie and add buttermilk. Refrigerate for two hours. Food process Doritos. Place crushed Doritos in a shallow dish. In another dish, whisk eggs. In a third dish, pour flour and cayenne pepper. Line up dishes in this order: chicken, flour, eggs, and Doritos. Take chicken through each dish coating both sides. Place on a foil lined baking sheet. Cook at 400 degrees for 15-20 minutes, turning halfway through.

Note:

  • I halved the recipe. I used probably about 1/4 to 1/3 of the bag of Doritos. It was just perfect for five chicken tenderloins.
  • I didn’t have time to coat the chicken after work so I put it in the bag of buttermilk to soak while I was at work. Great time saver.
  • I cooked for 20 minutes.
  • Cut calories by using egg substitute. Not sure how it would cook with Baked Doritos but I bet it would work too.
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Not Fried “Fried” Chicken

Fried chicken is one of my favorite food items. And let’s be honest, who doesn’t crave a little KFC now and then. Unfortunately, traditional fried chicken isn’t super healthy. I ran across this Mr. Food’s recipe for a baked chicken that promised a fried chicken crunch. I have to say, this chicken did have a nice crunch as well as nice and juicy. You have to try this diabetic friendly “fried” chicken.

Mr. FoodNot Fried “Fried” Chicken by Mr. Food’s
1 chicken (3 to 3.5 lbs), cut into 10 pieces (skin off)

2 T. flour
1/2 tsp. salt
1/4 tsp. black pepper
3 egg whites
1 & 1/2 c. cornflakes
1/2 tsp. ground sage

Preheat oven to 350 degrees. Mix flour, salt, and pepper in a shallow dish. Beat egg whites in a second shallow dish. Crush cornflakes and sage in a plastic bag. Then, pour into a shallow dish. Take each piece of chicken and flour it. Then, coat it in egg. Finally, coat in cornflakes. In a sprayed dish, place each piece of chicken. Bake for 45-50 minutes.

Nutrition Facts: (2 pieces per serving) 299 calories (64 calories from fat), 7 g. fat, 2 g. saturated fat, 84 mg. cholesterol, 627 mg. sodium, 25 g. carbs, 1 g. fiber, 3 g. sugar, and 32 g. protein.

Notes:

  • I cut the recipe in third. I only ate one piece with potatoes and felt satisfied.
  • I used boneless, skinless chicken breasts.
  • I also used egg white substitute.
  • Recently, I met Bobby Deen at an event featuring his new cookbook. I was surprised to learn during a conversation with him that unsweetened cornflakes aren’t any worst for you then Panko bread crumbs. Since I like the taste better, I wouldn’t worry about using them in recipes. Bobby did still suggest using Panko bread crumbs on veggies though.