Crispy Oven Fried Buffalo Chicken Strips Recipes

BUFFALO CHICKEN STRIPS

Buffalo Chicken Strips image

Oven-fried chicken strips make a delicious meal with soup or salad, or serve them with fries and a side vegetable.

Provided by Diana Rattray

Categories Dinner Appetizer Lunch Entree

Time 30m

Yield 4

Number Of Ingredients 13

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:

Line a large baking sheet with foil. Oil the foil or spray with nonstick cooking or baking spray.
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.
Heat oven to 425 F.
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.
Transfer the coated chicken to the lined baking sheet.
Bake for 12 to 15 minutes, until chicken is cooked through.
Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.
Serve with the aioli for dipping.

Nutrition Facts : Calories 758 kcal, Carbohydrate 31 g, Cholesterol 155 mg, Fiber 2 g, Protein 48 g, SaturatedFat 13 g, Sodium 1355 mg, Fat 48 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 32 g

CRISPY BAKED CHICKEN STRIPS

Crispy Baked Chicken Strips image

These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.

Provided by Amanda Beth

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 boneless skinless chicken breast halves
1 egg, beaten
2 cups finely crushed cracker crumbs or 2 cups plain breadcrumbs
1 teaspoon garlic powder
1/4 teaspoon table salt or 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder

Steps:

Cut chicken breasts into thin strips, about one inch wide.
Longer sections can be cut in half to have uniform pieces.
Mix cracker crumbs and seasonings well.
Dip chicken pieces into egg mixture, then dredge in crumb mixture.
Place on baking sheet sprayed with cooking spray.
Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
Dip into favorite sauce, or enjoy just as they are!

CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS

Crispy Oven Fried Buffalo Chicken Strips image

I finally found a way to make my chicken fingers crispy! I try not to eat fried foods but I love fried chicken and chicken fingers and chicken nuggets! Everytime I try to make 'oven fried chicken' with regular bread crumbs or corn flakes or potato chips, it always ends up soggy. Well.. I finally tried Panko and it is a Godsend! And I've found the sour cream also helps a ton! For dips I use Blue Cheese and also mixed the Buffalo sauce with some honey and it turned out great. Enjoy!

Provided by JFluckie

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chicken tenders
1/2-1 tablespoon paprika
1/2-1 tablespoon cayenne
1 teaspoon kosher salt
12 ounces Frank's red hot sauce (Buffalo)
1/4 cup flour
1/2-1 cup sour cream
2 large eggs
8 ounces panko breadcrumbs (original)

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.

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