Recipe by Ridgely
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.
Top Review by HoserLauren
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!
- 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 See How It's Made
- 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.