Description
Crispy, golden-brown chicken strips coated in panko and ranch seasoning, baked to perfection and tossed in a spicy buffalo sauce. A quick, family-friendly weeknight dinner that delivers bar-food flavor without the deep fryer guilt.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or tenderloins), pounded to ½-inch thickness
- 1 cup all-purpose flour (or gluten-free blend)
- 2 large eggs, whisked with a splash of milk
- 1.5 cups panko breadcrumbs
- 1 packet dry ranch dressing mix (divided)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 4 tbsp unsalted butter, melted
- 1/2 cup Frank’s RedHot or vinegar-based hot sauce
- 1 tsp vinegar
- Cooking oil spray
- 1/2 cup mayonnaise (for dipping sauce)
- 1 tbsp dry ranch dressing mix (for dipping sauce)
- 1 squeeze lemon juice (for dipping sauce)
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
- Pat chicken breasts dry and slice into 1-inch wide strips. If thick, pound to even ½-inch thickness.
- Set up a breading station with three shallow dishes: 1) Flour mixed with salt and pepper; 2) Whisked eggs and milk; 3) Panko breadcrumbs mixed with half the dry ranch mix, garlic powder, and onion powder.
- Dredge each chicken strip in flour, dip in egg wash, then press firmly into the panko mixture to coat evenly.
- Arrange strips on the prepared baking sheet, leaving space between them. Lightly spray tops with cooking oil.
- Bake for 12-15 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- While chicken bakes, melt butter and whisk with hot sauce and vinegar to create the buffalo sauce.
- For the dip, mix mayonnaise with the remaining dry ranch mix and a squeeze of lemon juice until smooth.
- Toss hot chicken strips in the buffalo sauce or serve sauce on the side. Garnish with parsley and serve with ranch dip.
Notes
For extra crispiness, ensure chicken is patted completely dry before breading. Do not overcrowd the baking sheet to prevent steaming. For a gluten-free version, use gluten-free flour and panko. For dairy-free, use olive oil instead of butter and dairy-free mayo. Can be made ahead by breading and refrigerating for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 4-6 st
- Calories: 450
- Sugar: 2
- Sodium: 850
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: baked buffalo chicken, ranch chicken strips, easy weeknight dinner, healthy chicken recipe, panko chicken, buffalo wings alternative, family friendly meals