Best 7 Buffalo Chicken Strips Recipes

CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 425 degrees.
• Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
• Put the chicken into a gallon size zip lock bag.
• Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
• Seal the bag and smoosh the chicken around to coat evenly.
• Add the flour to the bag.
• Seal the bag again and shake to coat.
• Crack eggs into bowl, and whisk.
• Add sour cream. (start with 1/2 cup and add to make thicker).
• Beat well to incorporate. It will be thick.
• Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
• Take a piece of chicken and shake it to knock off excess flour.
• Dip it into the batter to coat it on all sides.
• Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
• Place on sheet.
• Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
• *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.

BUFFALO CHICKEN STRIPS II

Steps:

• To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
• To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
• Serve hot chicken with refrigerated dip mix.

BUFFALO CHICKEN STRIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Put seasoning mix in a plastic bag. Add chicken and shake to coat.
• Roll 1 to 2 pieces of chicken at a time in mayonnaise to lightly coat, then roll in bread crumbs. Place chicken on the prepared baking sheet and dot each strip with 2 to 3 pats of buttery spread.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
• Serve with dressing on the side.

LOW-FAT BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 400.
• Rinse chicken strips, lay on paper towels to dry.
• Dredge each strip in flour, then RedHot sauce, then Panko bread crumbs.
• Lay on sprayed baking sheet (or parchment covered baking sheet).
• Bake for 17 minutes at 400 degrees.
• You can use regular bread crumbs. The critical thing is not to overcook these. They should be soft and moist. If you cut breasts into strips, you should adjust the cooking time (less time if you slice them thinner than tenders, more if you slice them thicker). We like to serve them with extra Frank's RedHot Sauce. My package of tenders yeilded 9 tenders, I'm calling 3 tenders a serving.

WW 6 PT. BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. You can even pound the breast a little thinner first and then cut. Set aside.
• In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and mix to a fine powder or consistency like breadcrumbs. Pour mixture into a shallow bowl or onto a small plate. Set aside.
• In a small saucepan, melt butter and then add in 3/4 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside.
• In a small bowl, mix egg whites with the remaining 1/4 cup of hot sauce. Now take each chicken strip, and coat with egg and hot sauce mixture. Shake off all excess egg from the meat. Coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet. Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well.
• Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with remaining hot sauce mixture for dipping.

BUFFALO CHICKEN STRIPS WITH CELERY AND WATERCRESS SLAW

Steps:

• Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.
• Mix 1/2 cup mayonnaise and hot sauce in bowl. Sprinkle chicken with salt. Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko. Heat large nonstick skillet over medium heat. Sauté chicken until cooked through, about 7 minutes per side.
• Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.
• Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken.

BAKED BUFFALO CHICKEN STRIPS

Steps:

• Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
• Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.