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Slow Cooker Fried Chicken

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How To Make Delicious Food

    Slow Cooker Fried Chicken
  • 4 small (boneless and skinless) chicken breast
  • 1 egg white
  • 1/3 cup reduced-fat buttermilk
  • 1/2 cup white whole wheat flour
  • 3/4 cup whole wheat Panko Bread Crumbs
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Kosher or sea salt to taste
    Asian Dipping Sauce (optional)
  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 2 tablespoons minced shallots
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons hot chili sauce
  • 2 tablespoons water
    Slow Cooker Fried Chicken
  1. Lightly spray slow cooker with Olive Oil spray.
  2. In a medium mixing bowl, whisk together egg white and buttermilk. Add spices to flour in another bowl for dredging chicken. Add panko crumbs to a shallow dish and spread out for coating.
  3. Dip filets, one at a time, into the egg mixture and allow the excess to drip off. Dredge each filet into flour mixture and dip again into egg mixture. Coat filets with panko crumbs and press crumbs onto chicken. Complete this process for each filet.
  4. Mist each filet, on both sides, with Olive Cooking spray and place side by side in the slow cooker. Lightly sprinkle the top of each filet with freshly ground black pepper. Cover and cook on high 2-1/2 hours or until they have reached an internal temperature of 165 degrees. Remove the lid and allow to continue cooking for 10 minutes. Removing the lid helps the chicken get crunchier.
    Asian Dipping Sauce (optional)
  1. Sauté garlic and shallots in oil, cook just until translucent. Add the remaining ingredients and simmer 3 minutes. That's it!
Recipes by skinnyms.com
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