Low Fat Crispy Fried Chicken Strips
Indulge in guilt-free comfort food with these Low Fat Crispy Fried Chicken Strips—perfectly crunchy and golden without the need for deep frying! Marinated in tangy buttermilk and a splash of hot sauce, the chicken remains tender and juicy while a seasoned whole wheat flour coating delivers that satisfying crunch. Baked to perfection with a light spray of non-stick cooking spray, this healthier take on classic fried chicken is loaded with bold flavors like smoked paprika, garlic, and oregano. Ideal for weeknight dinners or family gatherings, these oven-baked chicken strips are a crowd-pleaser that pair beautifully with your favorite low-fat dipping sauce. Healthy, easy, and utterly delicious, this recipe is proof you don’t need to sacrifice taste for nutrition!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 240 ml buttermilk
- 15 ml hot sauce
- 120 g whole wheat flour
- 60 g cornstarch
- 5 g smoked paprika
- 5 g garlic powder
- 5 g onion powder
- 5 g dried oregano
- 5 g salt
- 3 g ground black pepper
- 1 as needed non-stick cooking spray
Instructions
Cut the chicken breasts into thin strips about 1 inch wide and 3-4 inches long.
In a large bowl, combine the buttermilk and hot sauce. Add the chicken strips to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 30 minutes or up to 2 hours for tenderizing.
While the chicken is marinating, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly coat it with non-stick cooking spray.
In another bowl, whisk together the whole wheat flour, cornstarch, smoked paprika, garlic powder, onion powder, dried oregano, salt, and ground black pepper.
Remove the chicken strips from the buttermilk mixture, letting any excess drip off. Dredge each chicken strip in the flour mixture, pressing it on to ensure a good coating.
Arrange the coated chicken strips on the prepared baking sheet. Give each strip a light spray of non-stick cooking spray to help them become crispy as they bake.
Bake in the preheated oven for 10-12 minutes. Flip each strip and bake for an additional 10-12 minutes until both sides are golden brown and crispy.
Remove the chicken strips from the oven and let them rest for 5 minutes before serving. Enjoy with your favorite low-fat dipping sauce.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 13.3 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 497 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2020 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
