Low-Fat Fried Chicken Strips

5.0(7)

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.

by lisar·published 2002-09-29

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Spreads

Servings

4 serving(s)

Total time

51 min

prep 45 min

Calories / serving

165 kcal

Ingredients (9)

serves

1/4 cup flourflour
1/4 cup dry breadcrumbsbreadcrumbs
1 teaspoon garlic powdergarlic-powder
1 teaspoon dried thymethyme
1/2 teaspoon saltsalt
1/2 teaspoon black pepperpepper
3/4 lb chicken tenderschicken-tenders
1/2 cup low-fat buttermilkbuttermilk
olive oil (the actual recipe calls for 1 T. but I think you need some more to get it the crisp "Fried&quot)

Instructions (7 steps)

01Combine the first 6 ingredients in a shallow dish, and set aside.
02Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
03Remove the chicken and discard the marinade.
04Pour olive oil in skillet to just barely covering the entire bottom of the pan.
05

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