Baked Buffalo Chicken Strips Recipes

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BAKED BUFFALO-STYLE CHICKEN TENDERS



Baked Buffalo-Style Chicken Tenders image

Make and share this Baked Buffalo-Style Chicken Tenders recipe from Food.com.

Provided by bethieroo1979

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups panko breadcrumbs
1 lb chicken breast, cut into 1/2-inch-thick strips
cooking spray
1/3 cup hot sauce (such as Franks)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat free blue cheese dressing

Steps:

  • Preheat oven to 400°.
  • Combine first 6 ingredients in a shallow dish, stirring with a whisk.
  • Place egg whites in a shallow dish.
  • Place Panko in a shallow dish.
  • Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in panko. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and panko.
  • Lightly coat chicken strips with cooking spray. Bake at 400° for 15 minutes or until done, turning once.
  • Combine hot sauce and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken.
  • Serve with Blue Cheese.

BAKED BUFFALO CHICKEN STRIPS



Baked Buffalo Chicken Strips image

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

Provided by Kattygirl

Categories     Appetizers and Snacks     Spicy

Time 1h55m

Yield 4

Number Of Ingredients 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 52.7 g, Cholesterol 37.8 mg, Fat 10.3 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 3 g, Sodium 1389.6 mg, Sugar 6.6 g

BAKED BUFFALO CHICKEN



Baked Buffalo Chicken image

When I make this tangy buffalo chicken breast, I have to double this baked buffalo chicken recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. -Beth Zimmerman, Willingboro, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

3/4 cup Buffalo wing sauce, divided
4 boneless skinless chicken breast halves (6 ounces each)
3/4 cup all-purpose flour
3/4 teaspoon dried tarragon
1/2 teaspoon pepper
1-1/4 cups panko bread crumbs

Steps:

  • Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up , to 24 hours. , Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere., Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 811mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

BUFFALO CHICKEN STRIPS



Buffalo Chicken Strips image

An easy-to-do Buffalo chicken recipe that is less fattening than traditional Buffalo wings. I bought a package of the seasoning mix and wanted to try something different. So I modified a favorite boneless chicken strip recipe and used the Buffalo seasoning instead.

Provided by LisaMR12

Time 30m

Yield 8

Number Of Ingredients 6

1 (1.6 oz) package Buffalo wing seasoning mix (such as McCormick®)
2 (16 ounce) packages boneless, skinless chicken tenders
½ cup reduced-fat mayonnaise
1 cup panko bread crumbs
¼ cup buttery spread (such as Smart Balance®)
½ cup blue cheese salad dressing, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  • Put seasoning mix in a plastic bag. Add chicken and shake to coat.
  • Roll 1 to 2 pieces of chicken at a time in mayonnaise to lightly coat, then roll in bread crumbs. Place chicken on the prepared baking sheet and dot each strip with 2 to 3 pats of buttery spread.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
  • Serve with dressing on the side.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 16 g, Cholesterol 71.6 mg, Fat 20.6 g, Protein 25.5 g, SaturatedFat 4.4 g, Sodium 789.3 mg, Sugar 3.2 g

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

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

BUFFALO CHICKEN TENDERS



Buffalo Chicken Tenders image

These buffalo chicken tenders get a spicy kick thanks to homemade sauce. They taste like they're from a restaurant, but are so easy to make at home. Blue cheese dipping sauce takes them over the top. -Dahlia Abrams, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound chicken tenderloins
2 tablespoons all-purpose flour
1/4 teaspoon pepper
2 tablespoons butter, divided
1/3 cup Louisiana-style hot sauce
1-1/4 teaspoons Worcestershire sauce
1 teaspoon minced fresh oregano
1/2 teaspoon garlic powder
Blue cheese salad dressing, optional

Steps:

  • Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.

Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 801mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

GREAT OVEN BAKED BUFFALO CHICKEN TENDERS!!!



Great Oven Baked Buffalo Chicken Tenders!!! image

This recipe is an alternative to fried buffalo wings and strips. This recipe is baked and is a low fat meal. The sauce is not too hot and its not too weak, its just RIGHT!! Hope you enjoy!!!

Provided by TMack1986

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs chicken tenders
3 tablespoons low-fat buttermilk
4 tablespoons Frank's red hot sauce, divided
4 tablespoons white vinegar
1 1/2 cups low sodium breadcrumbs
1 teaspoon garlic powder
1 tablespoon brown sugar
1/2 tablespoon no salted butter
1 1/2 tablespoons no salt ketchup

Steps:

  • Heat oven to 400ºF.
  • Whisk buttermilk and 2 tablespoons each hot sauce and vinegar in large bowl until well blended.
  • Add chicken; toss to coat.
  • Refrigerate 10 min., stirring occasionally.
  • Meanwhile, place bread crumbs in shallow dish.
  • Mix remaining hot sauce and vinegar, garlic powder, brown sugar, butter, and ketchup in a small pot and bring to a boil.
  • Remove chicken from buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat.
  • Place in single layer on baking sheet sprayed with cooking spray. (Discard any remaining buttermilk mixture and crumbs.).
  • Bake 40min.;flipping halfway through.
  • When done pour sauce in a good size bowl and put tenders in also and toss the tenders and sauce around in the bowl till the tenders are all coated.
  • Serve with celery and ranch dressing if you choose to do so.
  • ENJOY!

Nutrition Facts : Calories 461.9, Fat 9.6, SaturatedFat 2.8, Cholesterol 149.6, Sodium 1022, Carbohydrate 35.5, Fiber 1.9, Sugar 8, Protein 54.3

CRISPY BAKED BUFFALO CHICKEN TENDERS



Crispy Baked Buffalo Chicken Tenders image

A traditional buttermilk mixture with vinegar and hot sauce makes these Buffalo baked chicken tenders tasty. Panko crumbs make them extra-crispy!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 16 servings

Number Of Ingredients 10

3 Tbsp. low-fat buttermilk
3 Tbsp. hot pepper sauce, divided
3 Tbsp. HEINZ Distilled White Vinegar, divided
2 lb. chicken tenders
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup KRAFT Natural Blue Cheese Crumbles
1-1/2 cups panko bread crumbs
1/4 tsp. garlic powder
1/2 tsp. ground red pepper (cayenne)
2 cups each carrot and celery sticks

Steps:

  • Heat oven to 400ºF.
  • Mix buttermilk and 2 Tbsp. each hot sauce and vinegar in large bowl until blended. Add chicken; toss to coat. Refrigerate 10 min., stirring occasionally.
  • Meanwhile, mix remaining hot sauce and vinegar until blended; set aside. Combine sour cream and blue cheese; refrigerate until ready to serve.
  • Place bread crumbs and garlic powder in shallow dish. Drain chicken; discard buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat both sides of each piece. Place in single layer on baking sheet sprayed with cooking spray; sprinkle with red pepper.
  • Bake 20 min. or until done. Transfer to platter; drizzle with vinegar mixture. Serve with vegetables and blue cheese dip.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

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