Skinny Buffalo Chicken Strips
If you’re a fan of spicy, crispy chicken without the guilt, then these Skinny Buffalo Chicken Strips are about to become your new favorite dish. Perfect for game day, a casual dinner, or a satisfying snack, these strips are flavorful, easy to prepare, and best of all, lighter on calories without sacrificing taste. Imagine biting into tender, juicy chicken coated in a spicy buffalo sauce that brings the perfect amount of heat. Are you ready to dive into this deliciousness? Let’s get started!
Why I Love This Recipe
There are so many reasons to adore these Skinny Buffalo Chicken Strips! First, they deliver the classic buffalo flavor we all crave but with a fraction of the calories and fat typically found in traditional fried chicken. Second, they are incredibly versatile—serve them as an appetizer, toss them into a salad for added protein, or enjoy them as a main course with some crunchy veggies. Lastly, they are super simple to whip up, making them perfect for weeknight dinners or last-minute gatherings. With just a handful of ingredients and minimal prep time, you’ll be serving up a plate of these beauties in no time.
Ingredient Checklist
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/8 teaspoon black pepper
- 1/2 tablespoon oil
- 8 strips chicken tenderloin (12.5 oz)
- 1/4 cup Frank’s Hot Sauce
- 4 celery stalks, trimmed to 4-inch strips
- Optional: 1/2 cup skinny blue cheese dressing for dipping
Appliances & Accessories
- Baking Sheet: A sturdy baking sheet is essential for roasting the chicken strips to perfection.
- Parchment Paper: Lining your baking sheet with parchment makes cleanup a breeze and prevents sticking.
- Mixing Bowl: You’ll need a bowl to combine the spices and coat the chicken.
- Meat Thermometer: Optional, but great for ensuring your chicken is cooked to the right temperature (165°F).
Skinny Buffalo Chicken Strips: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This step is crucial for achieving that crispy texture we all love.
Step 2: Prepare the Chicken
In a mixing bowl, combine the garlic powder, paprika, chili powder, and black pepper. Add the chicken tenderloins and drizzle with the oil. Toss everything together until the chicken is well-coated in the spice mixture.
Step 3: Arrange on Baking Sheet
Line your baking sheet with parchment paper for easy cleanup. Arrange the seasoned chicken strips in a single layer, ensuring they aren’t overcrowded. This will help them cook evenly and crisp up nicely.
Step 4: Bake
Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). You can flip the strips halfway through baking for extra crispiness.
Step 5: Toss in Hot Sauce
Once the chicken is cooked, remove it from the oven and transfer it to a large mixing bowl. Pour the Frank’s Hot Sauce over the chicken and toss until the strips are evenly coated.
Step 6: Serve!
Plate the chicken strips along with the celery sticks for crunch and a refreshing contrast. If you’re using the optional skinny blue cheese dressing, serve it on the side for dipping. Enjoy your Skinny Buffalo Chicken Strips hot!
Allergy-Friendly Substitutes
- Gluten-Free: Ensure the hot sauce and any additional sauces are gluten-free.
- Dairy-Free: Swap the skinny blue cheese dressing for a dairy-free alternative or a simple vinaigrette.
- Low-Sodium: Use a low-sodium hot sauce to reduce sodium intake if necessary.
Chef’s Rationale
These Skinny Buffalo Chicken Strips are designed with health in mind, making them a guilt-free option that doesn’t compromise on flavor. By baking instead of frying, we significantly cut down on oil and calories, while the spices ensure that each bite is packed with taste. The addition of celery provides a refreshing crunch, balancing the heat of the buffalo sauce. Plus, the optional blue cheese dressing adds a creamy element without the heaviness of traditional dressings. It’s a win-win all around!
Storage & Reheat Guide
Leftover Skinny Buffalo Chicken Strips can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave them, but for the crispiest results, the oven is preferred. Enjoy them as is, or toss them into a salad for a quick lunch the next day!
Troubleshooting Q&A
What if my chicken strips are not crispy?
If your chicken strips are not crispy, it could be due to overcrowding on the baking sheet. Make sure each piece has enough space to breathe while baking. Flipping them halfway through can also help achieve that golden-brown texture.
Can I use chicken breast instead of tenderloin?
Absolutely! Chicken breast can be used in place of tenderloin; just be sure to slice them into strips of similar size for even cooking. Adjust the cooking time if necessary, as larger pieces may take longer.
Can I make these in advance?
Yes, you can prep the chicken strips ahead of time. Simply coat them in the spice mixture and store them in the refrigerator until you’re ready to bake. This makes for a quick meal when you’re short on time!
What can I serve with these buffalo chicken strips?
These Skinny Buffalo Chicken Strips pair wonderfully with a variety of sides. Consider serving them with fresh veggies, a simple side salad, or even sweet potato fries for a complete meal. They also make a great addition to a game-day spread!
In Closing
Creating delicious meals that are both satisfying and healthy is a passion of mine, and these Skinny Buffalo Chicken Strips exemplify that perfectly. With their bold flavors and healthier profile, they are sure to impress everyone at your dinner table. The next time you’re craving something spicy and crispy, remember this simple recipe, and enjoy guilt-free indulgence. Grab your ingredients and get ready to enjoy a plate of these irresistible strips!
Skinny Buffalo Chicken Strips
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). This step is crucial for achieving that crispy texture we all love.
- In a mixing bowl, combine the garlic powder, paprika, chili powder, and black pepper. Add the chicken tenderloins and drizzle with the oil. Toss everything together until the chicken is well-coated in the spice mixture.
- Line your baking sheet with parchment paper for easy cleanup. Arrange the seasoned chicken strips in a single layer, ensuring they aren’t overcrowded.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Flip the strips halfway through baking for extra crispiness.
- Once the chicken is cooked, remove it from the oven and transfer it to a large mixing bowl. Pour the Frank's Hot Sauce over the chicken and toss until the strips are evenly coated.
- Plate the chicken strips along with the celery sticks for crunch and a refreshing contrast. Serve with the optional skinny blue cheese dressing for dipping. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes.
- These strips also pair well with fresh veggies or salads.
