Buffalo Chicken Strips Recipe
Make Buffalo Chicken Strips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Breading
Cooking
Buffalo Sauce
Dips & Garnish
Method
Chicken & Marinade
- 1
Trim and slice
Trim any excess fat from the chicken breasts and pat dry. Slice each breast into even 3/4- to 1-inch wide strips (aim for about 8–10 strips total from 1 lb). Even thickness helps them cook evenly.
- 2
Make marinade and marinate
In a bowl or resealable bag combine buttermilk (1 cup), 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the chicken strips, pressing the marinade so pieces are submerged. Marinate in the refrigerator for at least 20 minutes (up to 2 hours). If short on time, 15 minutes will still tenderize slightly.
Breading
- 3
Preheat and set up stations
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a metal cooling rack on top (rack keeps air circulating for crisping). Set up three shallow bowls: (A) dry flour mix: whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/4 teaspoon cayenne; (B) egg wash: beat 2 large eggs with 2 tablespoons cold water; (C) crumb mix: combine 1.5 cups panko and 1/4 cup grated Parmesan.
- 4
Dredge the strips
Working one at a time, remove a strip from the buttermilk (let excess drip back into bowl) and dredge in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the panko-Parmesan mixture so the crumbs adhere well. Place breaded strips on the prepared rack on the baking sheet. Repeat with remaining strips. If crumbs become soggy, refresh the panko mix.
- 5
Oil the pieces
Lightly mist or brush each breaded strip with neutral oil (use the 2 tbs for a light coating) or spray with cooking spray. This helps them brown in the oven.
Cooking
- 6
Bake until cooked and crisp
Bake on the center rack at 425°F (220°C) for 12–15 minutes, turning the strips once halfway through and re-spraying the turned side lightly with oil. Bake until the exterior is golden and an instant-read thermometer in the thickest part reads 165°F (74°C). If you want extra crispness, broil on high for 1–2 minutes per side — watch carefully to avoid burning.
- 7
Rest briefly
Remove the baking sheet from the oven and let the strips rest on the rack 2–3 minutes while you make the sauce. This prevents the breading from becoming soggy when sauced.
Buffalo Sauce
- 8
Make sauce
While the strips bake, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add 3/4 cup hot sauce, 1 tablespoon honey (optional), 1 teaspoon Worcestershire, 1/8 teaspoon garlic powder and 1/4 teaspoon salt. Whisk until combined and warm — do not boil. Taste and adjust seasoning or honey for desired heat/sweetness balance.
- 9
Toss strips in sauce
Place the hot baked strips in a large bowl. Pour the warm buffalo sauce over them and toss gently but thoroughly so each strip is evenly coated. If you prefer a lighter coating, serve some sauce on the side for dipping instead of tossing all the strips.
Dips & Garnish
- 10
Plate and garnish
Arrange sauced buffalo chicken strips on a platter. Sprinkle with 1/4 cup crumbled blue cheese and 1 tablespoon chopped fresh parsley. Add celery sticks to the platter.
- 11
Serve with dips
Serve immediately with 1/2 cup blue cheese dressing and 1/2 cup ranch dressing (optional) on the side. Provide extra buffalo sauce if desired.
