Buffalo Chicken Strips

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/2/20
Buffalo Chicken Strips
Photo of Buffalo Chicken Strips © Diana Rattray
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
758 Calories
48g Fat
31g Carbs
48g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 758
% Daily Value*
Total Fat 48g 62%
Saturated Fat 13g 65%
Cholesterol 155mg 52%
Sodium 1355mg 59%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 8%
Protein 48g
Calcium 105mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 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

Steps to Make It

  1. Line a large baking sheet with foil. Oil the foil or spray with nonstick cooking or baking spray.

  2. 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.

  3. Heat oven to 425 F.

  4. 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.

  5. Transfer the coated chicken to the lined baking sheet.

  6. Bake for 12 to 15 minutes, until chicken is cooked through.

  7. Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.

  8. Serve with the aioli for dipping.