Baked Buffalo Chicken Strips

Panko bread crumbs give these baked chicken strips an extra dose of crunch. Make it as spicy or as mild as you want!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 360 Calories

Ingredients

• cooking spray
• 2 skinless, boneless chicken breast halves, cut into strips
• 2 cups low-fat buttermilk
• 1 (8 ounce) package panko bread crumbs
• 1 cup liquid egg substitute (such as Egg Beaters®)
• 0.5 cup hot pepper sauce (such as Frank's RedHot®)
• 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

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.

Step 4

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.