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Add a photoServings: 4
Ingredients
- 1/4 c. Lowfat milk
- 1/2 c. Plain Yogurt
- 1 lb Boned, Skinned Chicken Strip
- 3/4 c. Flour
- 3/4 tsp Leaf Thyme, crumbled
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Grnd Red Pepper
- Â Â Vegetable Oil
Directions
- Combine lowfat milk and yogurt in a medium bowl. Add in the chicken strips and toss to mix well.
- Combine the flour, thyme, salt, black pepper, and red pepper on a piece of wax paper.
- Pour about /4-inch of oil into a cast-iron or possibly heavy skillet. Heat over medium-high heat.
- Lift chicken pcs out of the yogurt mix; they should be proportionately but thinly coated. Toss chicken, a few pcs at a time, with flour mix.
- When oil is warm, add in coated strips, being careful not to crowd skillet; work in batches if necessary. Fry till chicken is browned on bottom.
- Turn to brown on the other side. Remove from oil with a slotted spoon and place on paper towels to drain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 12 | 11% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 312mg | 13% |
| Potassium 102mg | 3% |
| Total Carbs 20.45g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.29g | 2% |
| Protein 4.06g | 6% |
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