About 4 to 5 years ago, I happened to try one of the frozen spicy chicken fillets at a local grocery store. At that time, it seemed like a good back-up to keep in the freezer for the occasional lazy day or crazy mornings when I needed a quick lunch option for my kids’ lunch. But unfortunately, like most readily available options, it was deep fried and thus had its own baggage of artery-clogging saturated fats. Originally, I tried to create my own healthier version of the fillet, but it was very difficult to replicate the unique taste that comes with deep frying. Then, I came across a promising Martha Stewart recipe and gave it a shot. I did not quite like the taste but definitely liked the crispiness it offered without needing to be fried. So I adapted the recipe and modified it until I came to the version that I was happy with. Most importantly, my younger daughter (who is quite the chicken connoisseur), was happy with it as well
Since this chicken is baked with a panko breadcrumb coating, you get the perfect crispiness without all the unhealthy fat that would have been added by frying it. So by using this recipe, you are not only seriously reducing the fat content, but are also cutting back the calories by about one-third. It’s a win-win situation!
This recipe freezes well, so you can make it in bulk. Later, you can thaw it in the fridge and heat it in the oven (rather than microwaving it) to keep it crispy. This chicken can be used in sandwiches, Caesar salads, or as an entrée with various different sides. I have used this same recipe to make oven-fried buffalo sauce chicken nuggets as well!
—Manpreet Soin
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