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Baked Buffalo Chicken Strips
Baked Buffalo Chicken Strips
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Crispy panko-crusted baked chicken strips with customizable spice level.
Ingredients:
  • 2 cups low-fat buttermilk
  • 0.5 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
Instructions:
  • Combine buttermilk and 1/2 cup hot pepper sauce in a bowl, then transfer to a sealable plastic bag. Add chicken strips, coat well with the marinade, remove excess air, and seal the bag. Refrigerate for at least 1 hour or overnight to marinate.
  • Preheat the oven to 400 degrees F (200 degrees C) and grease a baking sheet. Take the chicken out of the marinade, shake off any excess, and discard the remaining marinade.
  • Prepare a breading station with panko bread crumbs in one dish and egg substitute in another. Coat the chicken in bread crumbs, then dip in egg, and coat with bread crumbs again. Gently shake off any excess crumbs. Arrange breaded chicken on a baking sheet and lightly spray with cooking spray.
  • - Bake chicken strips in a preheated oven for 10 minutes. - Gently flip chicken strips, spray with cooking spray, and bake until golden brown and cooked through, about 10 more minutes. - Drizzle with hot pepper sauce and bake until the sauce dries, about 5 minutes.

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