Homemade Chicken Strips Low Calorie Recipes

HOMEMADE CHICKEN STRIPS {LOW CALORIE}

Steps:

• Preheat air fryer to 400°.
• To a shallow bowl, or pie pan, crack and whisk the eggs.
• In a separate shallow bowl or pie pan, combine the breadcrumbs, cheese, and garlic salt. Mix well.
• Cut the chicken breasts into thin filets, then cut each filet into 6 chicken strips.
• Dunk the chicken strips in the eggs, then move over to dredge in the breadcrumbs.
• Let any extra breadcrumbs fall off as you move the chicken strips from the breadcrumbs to a plate until you have enough for one run in the air fryer. (You can continue dunking and dredging while the first batch air frys.)
• In batches, add the chicken strips to the air fryer. Spray with olive oil and cook for 5 to 6 minutes on each side.
• When the chicken is cooked through and crispy on the outside and golden brown, they're done. Move to a clean plate and continue air frying the chicken fingers.
• Preheat the oven to 400° and line two baking sheets with parchment paper.
• To a shallow bowl, or pie pan, crack and whisk the eggs.
• In a separate shallow bowl or pie pan, combine the breadcrumbs, cheese, and garlic salt. Mix well.
• Cut the chicken breasts into thin filets, then cut each filet into 6 chicken strips.
• Dunk the chicken strips in the eggs, then move over to dredge in the breadcrumbs.
• Let any extra breadcrumbs fall off as you move the chicken strips from the breadcrumbs to the parchment paper lined baking sheets.
• Lightly spray the tops with olive oil, and bake for 8 minutes.
• Flip, lightly spray the tops with olive oil, and bake for an additional 5 minutes until cooked through and golden brown.

LOW-FAT FRIED CHICKEN STRIPS

Steps:

• Combine the first 6 ingredients in a shallow dish, and set aside.
• Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
• Remove the chicken and discard the marinade.
• Pour olive oil in skillet to just barely covering the entire bottom of the pan.
• Heat oil over medium heat.
• Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
• Add chicken to the pan, and cook 3 minutes on each side or until done.

LOW-FAT BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 400.
• Rinse chicken strips, lay on paper towels to dry.
• Dredge each strip in flour, then RedHot sauce, then Panko bread crumbs.
• Lay on sprayed baking sheet (or parchment covered baking sheet).
• Bake for 17 minutes at 400 degrees.
• You can use regular bread crumbs. The critical thing is not to overcook these. They should be soft and moist. If you cut breasts into strips, you should adjust the cooking time (less time if you slice them thinner than tenders, more if you slice them thicker). We like to serve them with extra Frank's RedHot Sauce. My package of tenders yeilded 9 tenders, I'm calling 3 tenders a serving.

HEALTHY CHICKEN TENDERS

Steps:

• Preheat oven to 350 degrees.
• Combine all dry ingredients.
• Line cookie sheet with foil.
• Spray each chicken tender with butter spray and dip in seasoned dry ingredients.
• Bake on lined cookie sheet for 20-30 minutes.