Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We call for chicken breast tenders here to keep things easy, but you can also use skinless, boneless chicken breasts (which are less expensive). Just cut each breast lengthwise into 3 strips. (Cost for 4: $8.61)

Recipe by Cooking Light March 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 tenders)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Combine first 7 ingredients in a medium shallow dish.

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  • Combine buttermilk and egg in another shallow dish.

  • Dip chicken in buttermilk mixture.

  • Dredge chicken in flour mixture.

  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned.

  • Transfer chicken to a baking sheet coated with cooking spray. Bake at 425° for 5 minutes or until chicken is done.

  • 3 Ways to Riff: • Cut chicken into bite-sized pieces for nuggets. • Use skinless, boneless chicken thighs, cut into strips, for richer flavor. • Try the breading on tilapia for homemade fish sticks.

Nutrition Facts

336 calories; fat 12.2g; saturated fat 2.8g; mono fat 5.5g; poly fat 2.4g; protein 37g; carbohydrates 17g; fiber 1g; cholesterol 143mg; iron 2mg; sodium 481mg; calcium 145mg.
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