Low-Fat Fried Chicken Strips

READY IN: 51mins
Recipe by lisar

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!

Ingredients Nutrition


  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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