This is a great healthy makeover for fried chicken lovers!
Prep: 10 minutes / Bake: 20 minutes / Yield: 4 servings
Ingredients:
1 cup low-fat mayonnaise
1 Tbsp garlic powder
1 Tbsp paprika
1 tsp chili powder
3 Tbsp water
Kosher salt or table salt and freshly ground pepper, to taste
4 chicken thighs, skin removed
Nonstick cooking spray
2 cups panko (Japanese-style bread crumbs)
Directions:
Preheat the oven to 350 degrees F. In a large bowl combine the
mayonnaise, garlic powder, paprika and chili powder. Mix with water, 1
tablespoon at a time, to make it the consistency of whipping cream;
season with salt and pepper. Add the chicken pieces; coat well with the
mayonnaise mixture.
Lightly coat a nonstick baking sheet with cooking spray. Pour the panko
onto a plate. Toss the chicken thighs, one at a time, in the crumbs to
completely coat. Place the chicken on the baking sheet; coat with
cooking spray. Bake for 20 to 25 minutes or until the chicken is browned
and cooked through, turning once.
This recipe is healthier than pure oil fried chicken. A nutritionist friend of mine gave me a similar recipe, but instead of the light mayo batter, she directed you to lightly brush light or fat free mayo on the chicken. She then mixed the spices with the panko and dipped the chicken in that mixture.
Yes, you can use any chicken pieces, thighs have a little more flavor as they have some dark meat and a little more fat.