Low-Fat Fried Chicken Strips

Total Time
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.

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.
Most Helpful

5 5

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!

4 5

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.

5 5

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.