Ingredients
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1/4
-
1/4
-
1
-
1
-
1/2
-
1/2
-
3/4
-
1/2
-
-
-
-
-
-
-
Directions
Low-Fat Fried Chicken Strips, 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 , 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!, 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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Steps
|
1
Done
|
Combine the First 6 Ingredients in a Shallow Dish, and Set Aside. |
|
2
Done
|
Combine the Chicken and the Buttermilk in a Plastic Zip-Top Bag; Seal and Marinate in Refrigerator 30 Minutes. |
|
3
Done
|
Remove the Chicken and Discard the Marinade. |
|
4
Done
|
Pour Olive Oil in Skillet to Just Barely Covering the Entire Bottom of the Pan. |
|
5
Done
|
Heat Oil Over Medium Heat. |
|
6
Done
|
Dredge a Few Chicken Strips at a Time in Breadcrumb Mixture, Tossing to Coat. |
|
7
Done
|
Add Chicken to the Pan, and Cook 3 Minutes on Each Side or Until Done. |
