Baked Buffalo Chicken Strips Recipe
Ever get tired of eating your protein? We have all been there. The key to long term success is learning how to prepare protein in a variety of ways without sacrificing your nutrition. Here is a favorite that pleases everyone in the family… including the cook because it is quick and easy to prepare! Enjoy.
Boneless Skinless Chicken Breasts (1/ ½ to 2lbs)
1 Cup Flour
1 packet Hidden Valley Original Ranch Dressing Mix
Frank’s Red Hot Buffalo Wing Sauce (1 Cup)
Panko Breadcrumbs (Japanese style breadcrumbs) (1 ½ cup)
Preheat oven to 400 degrees and line a baking sheet with parchment paper
Rinse and trim boneless skinless chicken breasts and cut into strip-size pieces. Pat chicken dry with a paper towel.
Prepare three shallow bowls as follows:
First Bowl: combine flour and Hidden Valley Original Ranch Dressing Mix
Second bowl pour the Frank’s Red Hot
Third bowl with the Panko Breadcrumbs.
Coat each chicken strip in the flour mixture, then in Frank’s Red Hot and lastly cover in Panko Breadcrumbs and place onto prepared baking sheet.
Bake for approximately 15 minutes and flip each piece and bake for an additional 10 minutes or until internal temperature reaches 165 degrees.
Tip: You can also combine the flour and Ranch Mix in a gallon sized plastic bag and put each piece of chicken into the bag and use the “shake” method to coat the chicken.