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.

• Ready In: 51 mins
• Serves: 4

Ingredients

• 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

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.