With a crispy coating, tender inside and drenched in sauce, these Buffalo Chicken Strips are the perfect weeknight dinner.
Chicken strips are life, and when you add heat to them they are even better. That is why we cannot get enough of these Buffalo Chicken Strips.
This recipe is so simple to make, especially since they are baked. They really don’t take any time at all.
With the flour seasoning and crunchy coating giving them flavor then adding the buffalo sauce, you have yourself a delicious dinner time meal.
Chicken is something we love and we are always trying to find new ways to use it and this recipe is an absolute go-to.
If you adore crispy, tender and heat, then you absolutely have to make these Buffalo Chicken Strips.
Some of my other favorite chicken recipes that we have on our site include: Air Fryer Chicken Cordon Bleu, Sweet Chili Chicken and Parmesan Crusted Chicken.
WHY THIS RECIPE WORKS:
- These make enough to serve a whole family.
- You can use any of your favorite buffalo sauce to control the heat.
- The texture and flavor go so well together.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Chicken tenders
All-purpose flour
Garlic powder
Onion powder
Smoked paprika
Salt
Black pepper
Eggs
Water
Breadcrumbs
Cooking spray
Buffalo sauce
Ranch dressing
Blue cheese crumbles
Fresh parsley (for garnish)
HOW TO MAKE BUFFALO CHICKEN STRIPS, STEP BY STEP:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
- In a shallow bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In another bowl, whisk the eggs with 2 teaspoons of water.
- Then place the breadcrumbs in a third bowl.
- Dredge each chicken tender piece in the flour mixture, dip into the egg mixture, and then coat with breadcrumbs, pressing gently to adhere.
- Place the coated tenders on the prepared baking sheet. Lightly spray the coated chicken tenders with cooking spray.
- Bake in the preheated oven for 18-20 minutes, flipping halfway through baking until the chicken tenders are golden brown and cooked through and internal temperature reaches 165 degrees F.
- While the chicken tenders are baking, heat the buffalo sauce in a large microwave-safe bowl until warmed through for about 30 – 40 seconds.
- Once the tenders are done baking, remove from the oven and transfer them to a large bowl and toss them in the warmed buffalo sauce until well coated.
- In a small bowl, mix ranch dressing with blue cheese crumbles. Adjust the consistency with a little milk if desired.
- Serve the baked buffalo chicken strips arranged on a platter with blue cheese dipping sauce, carrots, and celery sticks. Garnish with chopped fresh parsley.
CAN I MAKE THESE IN THE AIR FRYER?
Of course, the air fryer is an excellent alternative. Follow the same temperature and time for a quicker, and equally crispy outcome.
CAN I USE A DIFFERENT SAUCE TO COAT THE CHICKEN STRIPS?
If you are not a fan of buffalo sauce, there are various different options that you can do as well.
Some, for example, barbecue, honey mustard, or teriyaki can be excellent alternatives.
HOW CAN I MAKE THESE CRISPIER?
For an extra crispy texture, double-coat the chicken tenders by dipping in the flour and egg then back into the flour and back into the egg and ending with the bread crumbs.
This creates a thicker, crunchier crust that you will enjoy if you like having that nice thick coating.
IS THE BUFFALO SAUCE THICK OR THIN?
This can be made to how you’d like it. Adjust the thickness of the buffalo sauce according to your preference.
If you like it thicker, reduce the sauce slightly on the stove. For a thinner consistency, add a bit of water or chicken broth.
HOW TO STORE:
Store the chicken tenders in an airtight container or wrap them tightly with plastic wrap and store them in the refrigerator for up to 3-4 days.
These can also be frozen, spread them in a single layer on a baking sheet and freeze until solid.
Transfer the frozen chicken strips to a freezer-safe bag or container, separating layers with parchment paper, and store in the freezer for up to 2-3 months.
To defrost, remove to the refrigerator overnight or until thawed. To reheat, place in the oven or air fryer at 400 degrees F until heated through.
TIPS AND TRICKS:
- I recommend flipping the chicken tenders halfway through the baking time. This helps achieve an even, golden crispiness on both sides.
- Besides the classic celery, carrot sticks, and blue cheese dressing, consider serving them with a side of coleslaw, french fries, sweet potato fries, or a green salad.
- These can be frozen, see above on how to do that.
- Use other sauces if you are not a fan of buffalo like bbq, teriyaki or honey mustard.
- These can be made in the air fryer, see above on how to do that.
- You can make the buffalo sauce thicker or thinner to your preference, see above on how to do that.
Spicy, crunchy and absolutely irresistible, these Buffalo Chicken Strips need to be added to your dinnertime menu.
If you like this recipe you might also like:
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Buffalo Chicken Tenders
Ingredients
Chicken Strips:
- 1.5 pounds chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 teaspoons water
- 1 cup breadcrumbs
- Cooking spray
- 1 cup buffalo sauce
Dipping Sauce:
- ½ cup ranch dressing
- 2 Tablespoons blue cheese crumbles
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
- In a shallow bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In another bowl, whisk the eggs with 2 teaspoons of water.
- Then place the breadcrumbs in a third bowl.
- Dredge each chicken tender piece in the flour mixture, dip into the egg mixture, and then coat with breadcrumbs, pressing gently to adhere.
- Place the coated tenders on the prepared baking sheet. Lightly spray the coated chicken tenders with cooking spray.
- Bake in the preheated oven for 18-20 minutes, flipping halfway through baking until the chicken tenders are golden brown and cooked through and internal temperature reaches 165 degrees F.
- While the chicken tenders are baking, heat the buffalo sauce in a large microwave-safe bowl until warmed through for about 30 – 40 seconds.
- Once the tenders are done baking, remove from the oven and transfer them to a large bowl and toss them in the warmed buffalo sauce until well coated.
- In a small bowl, mix ranch dressing with blue cheese crumbles. Adjust the consistency with a little milk if desired.
- Serve the baked buffalo chicken strips arranged on a platter with blue cheese dipping sauce, carrots, and celery sticks. Garnish with chopped fresh parsley.
Notes
- I recommend flipping the chicken tenders halfway through the baking time. This helps achieve an even, golden crispiness on both sides.
- Besides the classic celery, carrot sticks, and blue cheese dressing, consider serving them with a side of coleslaw, french fries, sweet potato fries, or a green salad.
- These can be frozen, see above on how to do that.
- Use other sauces if you are not a fan of buffalo like bbq, teriyaki or honey mustard.
- These can be made in the air fryer, see above on how to do that.
- You can make the buffalo sauce thicker or thinner to your preference, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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