Prep 45 mins
Cook 6 mins
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.
- 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.
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.
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.