Crispy Baked Buffalo Chicken Strips
Whip up a healthier version of your favorite buffalo chicken strips with this easy, low-fat recipe! Using tender chicken tenders coated in a light layer of flour and crispy panko breadcrumbs, these strips pack a punch of flavor with Frank's RedHot sauce. Perfectly baked to a crispy finish, they are not only a delicious snack or main dish, but they also freeze well for convenient meal prep. Enjoy the satisfaction of homemade buffalo chicken without the guilt, and discover that this version is both more economical and better for you than store-bought options!
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Chicken tenders
2 lbs (Rinsed and patted dry)
Flour
1/3 cup (All-purpose)
Frank's RedHot Sauce
1 cup (For dredging)
Panko breadcrumbs
1 1/2 cups (For coating)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Rinse the chicken tenders and place them on paper towels to dry thoroughly, ensuring a crispy coating.
3
Set up a dredging station: in one bowl, place the flour; in another bowl, pour the Frank's RedHot sauce; and in a third bowl, add the panko breadcrumbs.
4
Take each chicken strip, coat it first in the flour, shaking off the excess, then dip it into the Frank's RedHot sauce, ensuring it's fully coated, and finally, press it into the panko breadcrumbs to create an even layer.
5
Arrange the coated chicken strips on a baking sheet that has been lightly sprayed with cooking spray or lined with parchment paper to prevent sticking.
6
Bake in the preheated oven for 17 minutes, or until chicken strips are golden brown and cooked through. Keep an eye on them to prevent overcooking; they should remain soft and moist.
7
For an added kick, serve these buffalo chicken strips with extra Frank's RedHot sauce on the side for dipping.
8
Note: If using chicken breasts sliced into strips, adjust the baking time accordingly—thinner slices will need less time; thicker slices will need more.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baked Buffalo Chicken Strips?
They are a healthier, low-fat version of traditional buffalo chicken, using a panko breadcrumb coating and baking instead of deep-frying.
Is this buffalo chicken recipe healthy?
Yes, it is a lower-fat alternative to fried chicken strips and uses simple ingredients like chicken tenders and Frank's RedHot sauce.
What ingredients are needed for this recipe?
You will need 2 lbs of chicken tenders, 1/3 cup of all-purpose flour, 1 cup of Frank's RedHot Sauce, and 1 1/2 cups of panko breadcrumbs.
How should I prepare the chicken before coating?
Rinse the chicken tenders and pat them thoroughly dry with paper towels to ensure the coating becomes crispy.
What is the correct oven temperature for baking these strips?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How long do the chicken strips take to bake?
They typically bake for 17 minutes or until golden brown and cooked through.
Can I use chicken breasts instead of tenders?
Yes, you can slice chicken breasts into strips; just adjust the baking time based on their thickness.
What is the sequence for dredging the chicken?
Coat the chicken in flour first, then dip it into Frank's RedHot sauce, and finally press it into the panko breadcrumbs.
How do I prevent the chicken from sticking to the baking sheet?
Lightly spray the sheet with cooking spray or line it with parchment paper.
Are these chicken strips freezer-friendly?
Yes, these strips freeze well, making them an excellent choice for meal prep.
Can I use a different brand of hot sauce?
While the recipe specifically suggests Frank's RedHot sauce, you can substitute it with your favorite buffalo-style sauce.
Is this recipe spicy?
Yes, the use of Frank's RedHot sauce provides a spicy kick to the chicken strips.
Why is it important to dry the chicken?
Drying the chicken helps the flour adhere better and ensures the final result is crispy rather than soggy.
Can I use regular breadcrumbs instead of panko?
You can, but panko breadcrumbs are recommended for a lighter and crispier texture.
What can I serve with buffalo chicken strips?
They are great with extra hot sauce for dipping, or with ranch or blue cheese dressing and celery sticks.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour and panko breadcrumbs with your favorite gluten-free alternatives.
How many pounds of chicken does this recipe use?
This recipe calls for 2 lbs of chicken tenders.
What type of flour is used in this recipe?
The recipe uses 1/3 cup of all-purpose flour.
How much Frank's RedHot sauce do I need?
You will need 1 cup of Frank's RedHot sauce for dredging the chicken.
How much panko breadcrumbs should I prepare?
You will need 1 1/2 cups of panko breadcrumbs for the outer coating.
Can I double this recipe?
Yes, you can double the ingredients; just ensure you have enough baking sheets to avoid overcrowding.
Is this recipe more economical than store-bought?
Yes, making these at home is generally more cost-effective and healthier than buying pre-made frozen versions.
What should the chicken look like when finished?
The chicken strips should be golden brown on the outside while remaining moist and soft on the inside.
Can I add spices to the flour?
Absolutely, you can mix garlic powder, onion powder, or cayenne pepper into the flour for extra flavor.
How should I store leftovers?
Store any leftover chicken strips in an airtight container in the refrigerator for 3 to 4 days.
What is the best way to reheat these?
Reheating in an oven or air fryer is best to maintain the crispy texture of the panko coating.
Is this recipe suitable for snacks?
Yes, these make for a delicious snack, appetizer, or main dish.
How do I ensure an even coating of breadcrumbs?
Press the chicken firmly into the panko breadcrumbs to ensure they stick well to the sauce-covered surface.
Does the recipe require oil for frying?
No, this is a baked recipe that only requires a light spray of cooking oil on the pan.
Can I use this coating method for other foods?
Yes, this dredging and baking method can also work well for turkey strips or even cauliflower florets.