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Recipe of the Week- Skinny “Fried” Chicken

Try this tonight – even your kids will love it


  • 1 pound chicken breast, boneless and skinless
  • 1 cup almond milk or water
  • ½ cup cornflakes
  • ½  cup seasoned whole wheat bread crumbs (or less, if all is not needed)
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ¼ teaspoon ground cayenne pepper



  1. Use a sharp knife to trim the fat from the chicken breasts and cut into tenders.
  2. Dip the chicken into almond milk and let soak for at least 30 minutes or up to overnight. 
  3. Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika and cayenne pepper into a small food processor. Pulse until well combined.


  1. Preheat oven to 450º F.
  2. Place breadcrumbs mixture in a shallow pan; then dip each chicken piece into the breading mixture. Press down firmly so the breading sticks to the chicken.
  3. Use cooking spray to lightly oil the pan.
  4. Place the chicken on the pan; spray the top of the chicken well with cooking spray as well.
  5. Bake the chicken until done (about 30 minutes), flipping the chicken halfway through so they’re crispy on both sides. 
  6. NOTE: The cooking time will depend on the thickness and size of your chicken pieces. The best way to check for doneness is to use a meat thermometer. The chicken will be done when it reaches 175º F. 

Makes 3 servings. Add a salad and count each serving as a complete meal. Enjoy!