Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into strips
- 1/2 cup hot sauce (buffalo style)
- 1/4 cup ranch dressing
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dip chicken strips in hot sauce, then coat evenly with breadcrumb mixture.
- Place coated chicken on prepared baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes until golden and crispy.
- While baking, mix remaining hot sauce and ranch dressing for dipping sauce.
- Serve chicken strips hot with ranch sauce and veggie sticks.
Notes
- For extra crispiness, spray chicken with cooking spray before baking.
- You can adjust buffalo sauce level for preferred spice.
- Serve with celery sticks and additional ranch for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free option possible
Nutrition
- Serving Size: 4 chicken strips with ranch and veggies
- Calories: 380 kcal Kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg