This quick, healthful version of fried chicken is crunchy on the outside, moist and juicy on the inside. Serve with Potato Bean Toss.
- Portion size 2 servings
- Credits : Canadian Living Magazine: May 2006
Ingredients
Method
In bowl, combine half of the yogurt, the paprika, salt and pepper; add chicken and turn to coat. Cover and refrigerate for 1 hour.
In separate bowl, combine remaining yogurt, lime juice, honey and dill. (Make-ahead: Refrigerate chicken and covered sauce separately for up to 24 hours.)
In shallow bowl, press chicken into cornmeal, turning to coat. In skillet, heat oil over medium heat; fry chicken, turning once, until crisp, golden and no longer pink inside, about 15 minutes. Serve with yogurt sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 413 mg
- Protein 36 g
- Calories 380.0
- Total fat 15 g
- Cholesterol 93 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
%RDI
- Iron 9.0
- Folate 6.0
- Calcium 13.0
- Vitamin A 12.0
- Vitamin C 5.0
