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Ingredients
- 4 boneless, skinless chicken breasts (around 1 1/2 pounds)
- 2 cups lowfat buttermilk
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons oregano flakes
- 1 1/2 teaspoons garlic powder (if tolerated)
- 1/2 teaspoon paprika (if tolerated)
- 1/4 teaspoon cayenne red pepper (if tolerated)
- 4 teaspoons canola oil
Details
Servings 6
Preparation
Step 1
Rinse chicken pieces and pat dry with paper towels. Cut each breast into about three long strips. Add buttermilk to medium bowl and add the chicken strips, turning them to coat well. Cover and refrigerate for at least 2 hours and up to 24 hours.
Preheat oven to 450 degrees. Coat the bottom of a 9 x 13 pan with canola oil. Add flour, salt, pepper, oregano, garlic, paprika and cayenne to a medium bowl and whisk to blend well.
Remove chicken strips from buttermilk with a slotted spoon and place in a pie plate. Roll each chicken strip first in the flour mixture, then back in the buttermilk, then back into the flour one last time. Place each double-dipped chicken strip into the prepared baking pan. Coat the tops of the strips with canola cooking spray.
Bake for 25-30 minutes or until chicken is cooked throughout. Switch oven to broil and broil chicken strips for about one minute, watching carefully to lightly brown the tops. Serve with your favorite condiments.
277 calories per serving (6 servings)
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