Buffalo Chicken Strips Straight from the Oven

crispy, spicy chicken strips are a perfect game-day snack or easy weeknight dinner. Baked to perfection in the oven, they deliver all the bold buffalo flavor without the mess of frying.

Tips For Better Flavor

Make sure to pat the chicken dry before coating to help the breading stick better.
Use a wire rack on the baking sheet to allow air to circulate and keep the strips crispy.
Flip the strips halfway through baking for even cooking and browning.

Ingredients 0/7

2 cups low-fat buttermilk ½ cup hot pepper sauce (such as Frank's RedHot®) 2 skinless, boneless chicken breast halves, cut into strips 1 (8 ounce) package panko bread crumbs 1 cup liquid egg substitute (such as Egg Beaters®) cooking spray 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste

What Makes This Recipe Unique

These chicken strips are crispy on the outside and juicy on the inside, with a spicy kick that’s perfect for game day or a quick weeknight dinner. Baking them in the oven makes for a healthier option without sacrificing flavor.

Step 1

Whisk the buttermilk and half a cup of hot sauce in a bowl. Pour this into a resealable bag, add the chicken strips, and make sure they’re well coated. Seal the bag, squeeze out the air, and pop it in the fridge to marinate for at least an hour, or even overnight if you have time.

Step 2

When you’re ready to cook, preheat your oven to 400°F (200°C) and grease a baking sheet. Take the chicken out of the marinade and give it a good shake to get rid of any extra liquid—then toss that marinade.

Step 3

Set up two shallow dishes: one with panko breadcrumbs and the other with egg substitute. Press each chicken strip into the breadcrumbs, then dip it into the egg, and press it into the breadcrumbs again. Give them a little shake between your hands to knock off any loose crumbs, then lay the strips out on your baking sheet. Spray them lightly with cooking spray.

Step 4

Bake the chicken for about 10 minutes, then carefully flip each piece and spray them again. Keep baking until they’re golden and cooked through, which should take another 10 minutes or so.

Step 5

Once they’re done, brush the strips with a little more hot sauce and pop them back in the oven for about 5 minutes to let the sauce set and dry a bit. Then they’re ready to serve!

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

What To Serve With This Dish

Serve these spicy chicken strips with celery sticks and a side of ranch or blue cheese dressing for dipping. They also pair well with a fresh salad or crispy fries for a complete meal.

Storage Suggestions

Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to maintain their crispiness instead of using the microwave.