Chicken Strips

Print Friendly, PDF & Email
Chicken Strips

Chicken Strips

Chicken Strips



1/2 cup low-fat buttermilk

1/2 teaspoon hot sauce

1/2 cup all-purpose flour

1/2 teaspoon paprika

1/2 teaspoon ground red pepper

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 pound chicken breast tenders

1 tablespoon canola oil


1/2 cup fat-free mayonnaise

1/4 cup (1 ounce) crumbled blue cheese

1 tablespoon red wine vinegar

1 teaspoon bottled minced garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper


To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.

Leave a comment