How To Make Baked Buffalo Chicken Strips
Serve these buffalo chicken strips at the next game day for mouthwatering snacks! It’s made spicy with hot pepper sauce and baked for a healthier take.
- 2cupslow-fat buttermilk
- ½cuphot pepper sauce,plus 1 dash or more taste, such as Frank’s RedHot®
- 2chicken breast,halves, skinless, boneless, cut into strips
- 8ozpanko bread crumbs,(1 package)
- 1cupliquid egg substitute,such as Egg Beaters®
- cooking spray
Whisk together the buttermilk and ½ 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. 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 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 for about 10 minutes more until golden brown and no longer pink in the center.
Add a dash more of the hot pepper sauce, return to oven. Bake about 5 minutes until the sauce dries.
Serve and enjoy.
- Calories: 555.54kcal
- Fat: 14.54g
- Saturated Fat: 3.22g
- Trans Fat: 0.09g
- Monounsaturated Fat: 5.85g
- Polyunsaturated Fat: 2.78g
- Carbohydrates: 79.02g
- Fiber: 1.90g
- Sugar: 8.04g
- Protein: 27.74g
- Cholesterol: 60.58mg
- Sodium: 1156.65mg
- Calcium: 1063.53mg
- Potassium: 416.98mg
- Iron: 1.46mg
- Vitamin A: 40.29µg
- Vitamin C: 22.32mg
Have your own special recipe to share? Submit Your Recipe Today!