Description
These Healthy Buffalo Ranch Chicken Strips deliver all the flavor of your favorite pub food with none of the guilt – crispy, spicy perfection that’s baked, not fried!
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup (120g) all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs, beaten
- 2 tablespoons water
- 2 cups (240g) panko breadcrumbs
- 1/4 cup (25g) grated parmesan cheese
- 2 tablespoons ranch seasoning mix (the dry powder)
- Cooking spray (olive oil preferred)
- 1/3 cup (80ml) buffalo sauce (like Frank’s RedHot)
- 1/4 cup (60ml) ranch dressing
- 1 tablespoon honey
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 425°F (220°C). Set up a breading station with three shallow dishes. In the first, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In the second, whisk eggs and water. In the third, mix panko, parmesan, and ranch seasoning.
- Line a baking sheet with foil, place a wire rack on top, and spray with cooking spray.
- Pat chicken strips dry with paper towels. Dredge each strip in flour, dip in egg wash, then coat in panko mixture, pressing gently to adhere.
- Arrange strips on the wire rack with space between each. Lightly spray with cooking spray.
- Bake for 15 minutes, flip strips, and bake another 8-10 minutes until internal temperature reaches 165°F (74°C) and coating is golden brown.
- While chicken bakes, whisk together buffalo sauce, ranch dressing, honey, and melted butter in a small bowl.
- Either brush the sauce over hot strips before serving or serve sauce on the side for dipping.
- Garnish with chopped green onions or parsley and serve with additional ranch dressing, celery and carrot sticks.