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Nutrition Facts
Serving Size 1 (132g) Recipe makes 4 servings
Calories 164
Calories from Fat 16		(9%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 50mg		16%
Sodium 428mg		17%
Potassium 298mg		8%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 0.8g	3%
	Sugars 2.1g
Protein 22.6g		45%
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Low-Fat Fried Chicken Strips

Recipe #41377 | 51 min | 45 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Ridgely
Sep 29, 2002

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.

SERVES 4 (change servings and units)

Ingredients

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")

Directions

1
Combine the first 6 ingredients in a shallow dish, and set aside.
2
Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
3
Remove the chicken and discard the marinade.
4
Pour olive oil in skillet to just barely covering the entire bottom of the pan.
5
Heat oil over medium heat.
6
Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
7
Add chicken to the pan, and cook 3 minutes on each side or until done.

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Featured Reviews for This Recipe

From: HoserLauren

On Nov 23, 2007

The family didn't really agree on this recipe. I thought it was great!! But some felt that it was a bit bland. I can understand for those that don't like thyme, they may want to cut back on the thyme or eliminate it completely (but you really should substitute it with something because I fear without the thyme it would be a bit bland). For those that like thyme, like me, this is fabulous!! Thank you so much for sharing this great low fat recipe. I will make again, and will try variations on the spices to see what I can get that the entire family enjoys!

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From: MamaJ

On Oct 10, 2007

These were delicious! I cut back on the thyme (personal preference) and next time will omit it altogether. I think I might substitute oregano or basil instead. I didn't have tenders so I just cut breasts into strips. It worked great--they were moist and tender. Thanks for a great low fat version with full fat taste.

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From: Grace50

On Aug 11, 2006

Quick and easy! I tried it with chicken thighs and chicken tenderloins, my friend and I liked the tenderloins better. Great flavor freshly made as well as cold leftovers.

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From: Debbie K. Dowell

On Jan 28, 2004

I thought this was real good. Debbie97380

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