- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 174.6
- Total Fat: 2.6 g
- Cholesterol: 47.2 mg
- Sodium: 72.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.3 g
- Protein: 20.9 g
Chicken, Southern Fried-CrockpotSubmitted by: EWL978
IntroductionIf you prefer this can be baked in an oblong baking pan (sprayed with pam) at 375o for 30minutes...turn at least once. If you prefer this can be baked in an oblong baking pan (sprayed with pam) at 375o for 30minutes...turn at least once.
1 lb. Cut up chicken parts (No skin)
1 egg white
1/4 cup low fat buttermilk
1/2 cup white whole wheat flour
3/4 cup whole wheat Panko Bread Crumbs
Season mix for flour bowl:
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coriander
1/4 teaspoon cumin
1/2 teaspoon garlic powder
salt to taste
When dipping chicken, use left hand for liquid dipping and switch to right hand for the dry...this will keep your hand's less sticky and also keep the liquid clear.
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 SEPARATE 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 2-1/2 hours or until they have reached an internal temperature of 165 degrees.
Remove the lid and allow to continue cooking for 10 minutes. This helps the chicken get crunchier.
Serving Size: Makes 6 pieces