Low Carb Oven Fried Chicken

Everyone gets cravings, whether you’re using medical diet pills, following a low carb diet or both. The good news is, sometimes you can satisfy those cravings without sabotaging all of your hard work. A popular comfort food item that many members of our weight loss centers miss is fried chicken. Yet what many don’t realize is that with a little fine tuning, you can make this classic dish into a low carb meal that fits right in with your diet plan.

Chicken is an excellent source of lean protein, which plays a crucial role in weight loss. It helps our bodies build lean muscle mass, which in turn increases the body’s ability to burn calories. Chicken is also considered a complete protein, which means that it contains all nine of the essential amino acids our bodies need to function properly.

The flavor and preparation of this dish, coupled with its nutritional value, will make it a favorite in your weight loss arsenal. Visit this link for more information about working with medical diet pills.

4 skinless chicken breasts
1/3 cup low-fat buttermilk
1/2 cup dried breadcrumbs
1/4 cup finely chopped fresh chives
1 tsp Dijon mustard
1 tsp aged Balsamic vinegar
1/4 tsp hot sauce
1 garlic clove, minced
1 teaspoon fresh or dried thyme
Extra virgin olive oil spray
1/2 tsp Himalayan sea salt
1/2 tsp freshly ground pepper

Combine the buttermilk, chives, thyme, vinegar, garlic, Dijon mustard and hot sauce and whisk together. Add the chicken and let marinade for at least two hours—overnight, if possible.

Preheat the oven to 425ºF. Remove the chicken from the marinade and season with the Himalayan sea salt and freshly ground pepper. Roll the chicken breasts into the breadcrumbs until fully coated. Lay the chicken breasts out on a baking sheet. Spray with extra virgin olive oil spray and bake for 25 to 30 minutes.

Makes two servings. 

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