Baked Buffalo Chicken Strips

Baked Buffalo Chicken Strips

Kattygirl 0

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

Ingredients 1 h 55 m {{adjustedServings}} servings 360 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1390 mg
  • 56%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 22

  1. 27 Ratings


I absolutely love your recipe idea but I would like to suggest to use half the amount of buttermilk and half the amount of panko crumbs you suggest if you're only going to be using two chicken breast halves. That much marinade (you can turn the chicken half way during the marinating) and that much crust is wasteful for such a small amount of chicken because you can't reuse the rest of the excess marinade nor the panko crumbs that the raw chicken have touched as it has been contaminated.


Hey everyone - this is my recipe, But a few things seem to be changed by Allrecipes since it was published. I do a few things differently. 1) Do not place the full amount of bread crumbs or egg substitute out at once. I start with small amounts and replenish as needed. It minimizes the amount of waste. 2) I also spray with cooking spray pretty generously. I don't leave them swimming in it, but if you use too light of a hand, you have a higher chance of the breading falling off. 3) You do have to REALLY spray the baking sheet to less breading sticks to it. I am very gentle when I turn them, but you will typically lose some breading. I don't tend to lose a lot though. 4) When they are done cooking, I put buffalo sauce in a bowl and literally coat them in it. This really gives them true wing flavor. That said, it also makes them pretty spicy. If you don't like as much heat, a dash works fine. I then return them to the over to bake for the 5 minutes indicated. Play with the recipe and see what works for you. I was just happy to have a non-fried alternative that had some crunch to it. Happy cooking!


Used chicken tenders. They were great! Will make again for sure.