Wednesday, December 31, 2014

Green Chile Baked "Fried" Chicken

While I love a good piece of fried chicken, I don't love the things it does to my body (cue breakouts and food comas). But by baking the chicken, I can still enjoy that crispy texture that I love without all of the grease. With the new year approaching, everyone will pledge their yearly resolution to get into shape. This is waistband friendly! I chose to marinate my chicken overnight to obtain the most flavor possible, and I must say, it worked! Plus, by prepping it the night before, you leave minimal work to be done at dinner time. These are not overly spicy, but the flavor of the green chile really shines through. 

Green Chile Baked "Fried" Chicken

  • 1 lb. chicken tenders
  • 1/2 cup whole milk greek yogurt (or sour cream)
  • 2 tbsp. milk
  • 2 roasted green chiles, diced
  • 2 tbsp. cilantro, chopped
  • 1/2 lime, juiced
  • salt and pepper
  • 1/4 cup all-purpose flour
  • 2/3 cup panko bread crumbs
In a bowl whisk together the yogurt, milk, green chiles, cilantro, lime juice, salt, and pepper. Add the chicken and the marinade to a large zip lock bag and place in the refrigerator for at least 4 hours, or overnight, turning over once. 

When you are ready to "fry" the chicken, preheat the oven to 375 degrees F. Spray a non-stick baking sheet with non-stick cooking spray or lay down a sheet of parchment paper. 

Remove chicken tenders from the bag and discard any excess marinade. Place the flour and the bread crumbs into a shallow bowl and mix well. Coat the chicken tenders with the panko mixture and place onto the prepared baking sheet. Spray the tops with a little bit of non-stick baking spray and place into the oven. Bake for 20-25 minutes until the chicken is cooked through and the tops are golden brown. Serve hot over some cole slaw or with your fave side dish.

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