LOW-FAT FRIED CHICKEN STRIPS

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Low-Fat Fried Chicken Strips image

These chicken strips are from Cooking Light Magazine's recipe-"Fried Chicken Salad". My kids did not care to much for all of it together as a salad, but we all love the chicken strips. I always double the recipe and freeze half for another time. They are simply delicious. I won't buy another pre-frozen manufactured chicken nugget or strip again.

Provided by lisar

Categories     Spreads

Time 51m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup flour
1/4 cup dry breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 lb chicken tenders
1/2 cup low-fat buttermilk
olive oil (the actual recipe calls for 1 T. but I think you need some more to get it the crisp "Fried")

Steps:

  • Combine the first 6 ingredients in a shallow dish, and set aside.
  • Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
  • Remove the chicken and discard the marinade.
  • Pour olive oil in skillet to just barely covering the entire bottom of the pan.
  • Heat oil over medium heat.
  • Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
  • Add chicken to the pan, and cook 3 minutes on each side or until done.

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