A really clever alternative to fried chicken. Egg white and breadcrumbs give a great coating whilst the garlic, herbs and tomato puree and cayenne give it a kick.
PREP 15 MINS
COOK 30 MINS
2 tsp cayenne pepper
2 tsp garlic salt
1 tbsp dried mixed herbs
Freshly ground black pepper
1 egg white
60g wholemeal roll, torn into pieces
12 skinless and boneless chicken thighs
Low calorie cooking spray
Small handful of finely chopped fresh flatleaf parsley, to garnish
Lemon wedges, to serve
1 Preheat your own to 220°C, Gas 7 and line a baking sheet with non-stick baking parchment.
2 Mix the tomato puree, cayenne pepper, garlic salt and mixed herbs in a large bowl and season with black pepper. Whisk the egg white in a clean glass bowl until stiff peaks form, then fold into the tomato puree mixture.
3 Whizz the torn roll in a food processor until you have fine crumbs, then transfer to a plate.
4 Dip the chicken thighs into the egg mixture then roll in the breadcrumbs to coat evenly. Arrange the pieces in a single layer on the prepared baking sheet. Spray with low calorie cooking spray and bake for 25-30 minutes or until cooked through.
5 Scatter with parsley and serve hot with chips and lemon wedges.
Credit: Slimming World’s Fakeaways. Photos: Gareth Morgans.