Talk about comfort food… this recipe is the ultimate comfort food. Crunchy fried chicken topped with warm creamy gravy, all for just six Weight Watcher Smart Points per serving!
If you were here in our house the night I prepared this, here is a little bit of you would have seen/heard…
Welcome to the dinner table in the Hughes house:
Dinner was prepared, everyone was settled around the dinner table, and I was distracted, cutting my children’s chicken into bite-size pieces. After helping with the kids’ homework, putting dinner together and getting it plated for everyone, it felt good to finally sit down. In the couple of minutes it took to cut the chicken, my husband got a little bit of a head start on his dinner, which I paid no attention to.
As I sat in front of my own plate I asked my husband, “Well, what do you think?” At this point his plate was empty. He pointed to my son’s plate, which only had a few pieces left.
Confused, I asked, “What? Kipton is actually eating the chicken?” (Kipton is our eight year old and he is probably the pickiest eater you’ll ever meet)
My husband nodded his head “no”.
“No, I ate all mine” he said, “and he didn’t want his, so I started eating his”.
Welcome to my home. 🙂 Can you relate? I know some of you out there know exactly what I am talking about.
Needless to say, my husband loved this recipe. I’m convinced you will too.
Corn Flakes for breading on fried chicken.
People have been doing this for years now, so chances are good you may have seen this trick before. Crushed Corn Flakes cereal are a perfect main ingredient when you are trying to find a healthier way to create fried chicken. Just start with crushed Corn Flakes and then add seasonings, according to your tastes. We added poultry seasoning, paprika, salt, pepper, and thyme.
Before coating the chicken with the Corn Flakes mixture, in this recipe, you will dip your chicken in buttermilk. You could also use regular milk. The truth is, we had leftover buttermilk in our refrigerator that I didn’t want to go to waste so I decided to use it to make the gravy and dip the chicken in. Do what works for you, using what you have.
Here is what worked for us:
For the fried chicken:
1-1/2 cup Corn Flakes cereal
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground thyme
1/4 cup low-fat buttermilk
4 (4-ounce) boneless, skinless chicken breasts, trimmed of fat
2 teaspoons extra virgin olive oil
For the gravy:
1 tablespoon butter
1-1/2 tablespoons flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup chicken broth
1/2 teaspoon onion powder
Here is what we did:
Crush Corn Flakes by using a Ziploc bag and crushing with your hands, or by using a food processor.
Put buttermilk in a shallow container and the Corn Flakes mixture in another shallow container. Dip chicken in the buttermilk and than coat it with the Corn Flakes mixture.
Heat oil in a large sauté and cook the chicken in the oil 6-8 minutes on both sides or until chicken is fully cooked and outside is crispy.
Meanwhile, melt butter in a small saucepan. Stir in flour, salt, pepper, and onion powder.
Whisk in chicken broth and buttermilk and bring to a boil.
Once boiling, cook 2-3 minutes or until thickened.
Makes 4 servings.
One serving is one chicken fillet and 2 tablespoons gravy
One serving is 6 WW SP.
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- Serves: 4 servings
- Serving size: 1 chicken fillet and 2 Tbsp. gravy
- Calories: 223
- Fat: 8 g
- Saturated fat: 3 g
- Trans fat: 0 g
- Carbohydrates: 15 g
- Sugar: 3 g
- Sodium: 532 mg
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 71 mg
- FOR FRIED CHICKEN:
- 1-1/2 cup Corn Flakes cereal
- ½ teaspoon poultry seasoning
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground thyme
- ¼ cup low-fat buttermilk
- 4 (4-ounce) boneless, skinless chicken breasts, trimmed of fat
- 2 teaspoons extra virgin olive oil
- FOR GRAVY:
- 1 tablespoon butter
- 1-1/2 tablespoons flour
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- ½ cup low-fat buttermilk
- ¼ cup chicken broth
- Crush Corn Flakes cereal by using a Ziploc bag and crushing with your hands, or by using a food processor.
- Mix crushed Corn Flakes with poultry seasoning, paprika, salt, pepper, and thyme.
- Put buttermilk in a shallow container and the Corn Flakes mixture in another shallow container.
- Dip chicken in the buttermilk and than coat it with the Corn Flakes mixture.
- Heat oil in a large sauté and cook the chicken in the oil 6-8 minutes on both sides or until chicken is fully cooked and outside is crispy.
- Meanwhile, melt butter in a small saucepan. Stir in flour, salt, pepper, and onion powder. Add chicken broth and buttermilk and bring to a boil. Once boiling, cook 2-3 minutes or until thickened.
- Serve 2 tablespoons with each chicken fillet.
This recipe inspired by a Taste of Home recipe in the Taste of Home Comfort Food Diet cookbook. This is an awesome cookbook, by the way.Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.