Description
This Buffalo Chicken Strips recipe is a quick and flavorful weeknight dinner. The crispy chicken strips are coated in a tangy homemade Buffalo sauce and baked with veggies, making it a simple yet satisfying meal.
Ingredients
Scale
Chicken:
- 1 1/4 cups gluten-free panko breadcrumbs (toasted)
- 1/3 cup gluten-free all-purpose flour
- 1/2 tsp sea salt
- 1/4 cup melted butter
- 1/4 cup Frank’s RedHot Sauce
- 1 clove garlic, finely minced
- 1 egg, beaten
- 1 lb chicken tenders
Vegetables:
- 6 stalks celery, halved lengthwise and crosswise
- 3 skinny carrots, trimmed and halved lengthwise
- 1 tbsp extra virgin olive oil
- Fleur de sel (or sea salt) to taste
Dip:
- 1/2 packet Ranch dip mix
- 1 cup plain 2% Greek yogurt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Coatings:
- Place toasted panko breadcrumbs in one bowl.
- In another bowl, mix gluten-free flour and sea salt.
- In a third bowl, combine melted butter, hot sauce, minced garlic, and beaten egg.
- Coat Chicken:
- Dip chicken tenders into the flour mixture, then into the egg mixture, and finally coat with panko breadcrumbs.
- Arrange chicken tenders on two greased baking sheets.
- Prepare Vegetables:
- Toss celery and carrots with olive oil and scatter around the chicken on the baking sheets. Season with fleur de sel.
- Bake: Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Make Dip: While the chicken bakes, mix Ranch dip mix with Greek yogurt.
- Serve: Drizzle chicken with dip or serve on the side. Enjoy with your favorite grain like rice or quinoa.
Notes
- This meal is easy to customize with your favorite vegetables or dipping sauces.
- Feel free to use regular breadcrumbs if gluten-free is not a requirement.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 110mg