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The ‘Hairy Dieters’ low fat crispy chicken

The 'Hairy Dieters' low fat crispy chicken

I discovered this recipe in the Hairy Bikers cook book: Hairy Dieters: How to Love Food and Lose Weight. It’s absolutely delicious, and very filling which means you don’t really need to have potatoes with it.

It’s very easy to make – just a bit messy, so I’d definitely recommend it. It uses Parmesan cheese, but only a small amount so it’s still a really healthy option. I’ve changed the method of the recipe a bit to suit my cooking style (meaning I cut a few corners to make it less hassle but without compromising on the taste of the final dish), but basically the recipe is the same.

Easy Crispy Chicken Recipe

from ‘Hairy Dieters: How to Love Food and Lose Weight’
Serves 4


  • 150g Bread (about 4 slices)
  • 4 tsp Dried Oregano or Mixed Herbs
  • 2 tsp Sea Salt or 1tsp regular Table Salt
  • 25g Parmesan Cheese
  • 4 tbsp Low Fat Yogurt
  • 1 – 2 tbsp Plain Flour
  • 4 Boneless Chicken Breasts, about 160g each
  • Ground Black Pepper

Preheat the oven to Gas 7 or 200 C. Place the bread on a large baking tray lined with parchment and toast until pale golden brown. Leave to cool, then remove crusts and tear bread into large pieces. 

Instead of doing this I tear up the bread into chunks and just blitz in the food processor with the herbs, salt, pepper and Parmesan.

Blitz bread mix into a large bowl. Place the flour on 1 plate and the yogurt in a bowl. Dip the chicken breasts first in the flour, then with the yogurt and then coat with the bread crumb mix.

Place the chicken breasts on a baking tray and bake in the oven for 20 to 25 minutes.

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