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Baked Buffalo Chicken Strips

Rated as 4.11 out of 5 Stars

"A game day favorite. Full of flavor! Serve with ranch or blue cheese dressing."
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Ingredients

1 h 55 m servings 360 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 360 calories; 10.3 g fat; 52.7 g carbohydrates; 27.6 g protein; 38 mg cholesterol; 1390 mg sodium. Full nutrition

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Reviews

Read all reviews 28
  1. 35 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I absolutely love your recipe idea but I would like to suggest to use half the amount of buttermilk and half the amount of panko crumbs you suggest if you're only going to be using two chicken b...

Most helpful critical review

With the exception of using chicken tenders, I followed the recipe exactly. Even though I sprayed the pan, the breading stuck and when I flipped the tenders they came up naked. The chicken did...

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I absolutely love your recipe idea but I would like to suggest to use half the amount of buttermilk and half the amount of panko crumbs you suggest if you're only going to be using two chicken b...

Hey everyone - this is my recipe, But a few things seem to be changed by Allrecipes since it was published. I do a few things differently. 1) Do not place the full amount of bread crumbs or e...

Used chicken tenders. They were great! Will make again for sure.

I just made this and it got a thumbs up from my wing loving kid! I used a tip from another recipe on the site that I saw. I placed a cookie cooling rack on the baking sheet, sprayed the rack l...

I tried baking chicken strips and I just don't like them that way. I have a deep fryer and prefer to use that. Anyway...I don't bother w/buttermilk - the acid in the hot sauce thickens plain ol ...

Made these last night for my chicken strip lover of a boyfriend. Didn't realize I had ran out of Frank's, so used Sriracha instead - a delicious alternative! 1 cup of buttermilk to 1/4 cup hot s...

These taste really good...they're probably worth 5 stars if done correctly, but I didn't have buttermilk or Egg Beaters so I used plain milk and eggs. Also, I didn't pay close attention when re...

With the exception of using chicken tenders, I followed the recipe exactly. Even though I sprayed the pan, the breading stuck and when I flipped the tenders they came up naked. The chicken did...

for a baked chicken this was quite good. I used about 5 lbs of chicken tenders for the 2 c up buttermilk marinade. didn't have panko just used bread crumbs cuz this was a last minute decision to...