|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve these delicious spicy and crispy oven fried chicken strips for an everyday meal with fries and a side vegetable.
Or, double the recipe and make them for a game day snack or party. This easy recipe makes about 20 to 24 chicken strips, enough for a meal for four. They're wonderful with the included Buffalo aioli, served with a spicy mayonnaise, or your favorite blue cheese dip.
- 1 to 1 1/4 pounds chicken breast halves (boneless)
- 1/2 cup Buffalo wing sauce (such as Frank's, Stonewall Kitchens, or your favorite)
- 1 1/2 cups panko crumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1/2 teaspoon paprika (sweet)
- 2 tablespoons butter (melted)
- For the Buffalo Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon celery (finely chopped)
- 2 teaspoons dill relish
- 1 pinch garlic powder
- 2 tablespoons Buffalo wing sauce
Line a large baking sheet with foil. Oil the foil or spray with nonstick cooking or baking spray.
Pat chicken dry. Cut the chicken breasts crosswise into 1/2-inch strips. Put them in a food storage bag or bowl and toss with 1/2 cup of the wing sauce. Let stand for 15 minutes or marinate in the refrigerator for 30 to 45 minutes.
Heat oven to 425 F.
After the chicken has marinated, add the panko crumbs, 1/4 teaspoon garlic powder, parsley, paprika, and melted butter to the bag and toss to blend.
Transfer the coated chicken to the lined baking sheet.
Bake for 12 to 15 minutes, until chicken is cooked through.
Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.
Serve with the aioli for dipping.