Buffalo Chicken Strips Recipe

Name: Buffalo Chicken Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Nonfat Plain Yogurt (or Greek Yogurt); 1 teaspoon Lemon Juice; 1 teaspoon Caynne Pepper Powder OR 2 Teaspoons Hot Pepper Sauce (Tabasco); 3/4 whole Chicken Breast Halves, Skinned, Boned, And Cut Into Tenders; 1/2 cups Cornmeal (white Or Yellow); 1/4 cups Oatmeal Flour (just Grind Up Some Oats In Your Blender) OR All-purpose Flour; 1 teaspoon Paprika; 1/4 teaspoons Onion Powder; 1/4 teaspoons Dry Mustard; 1/4 teaspoons Salt; 1/2 teaspoons Pepper; 1/4 cups Melted Butter; 1 ounce, fluid Vegetable Cooking Spray To Prepare Baking Pans

Servings: persons

1/2 cups Nonfat Plain Yogurt (or Greek Yogurt)
1 teaspoon Lemon Juice
1 teaspoon Caynne Pepper Powder OR 2 Teaspoons Hot Pepper Sauce (Tabasco)
3/4 whole Chicken Breast Halves, Skinned, Boned, And Cut Into Tenders
1/2 cups Cornmeal (white Or Yellow)
1/4 cups Oatmeal Flour (just Grind Up Some Oats In Your Blender) OR All-purpose Flour
1 teaspoon Paprika
1/4 teaspoons Onion Powder
1/4 teaspoons Dry Mustard
1/4 teaspoons Salt
1/2 teaspoons Pepper
1/4 cups Melted Butter
1 ounce, fluid Vegetable Cooking Spray To Prepare Baking Pans

1
Combine the yogurt, lemon juice and cayenne pepper (or hot sauce) in a bowl large enough to add the chicken tenders.
2
Add the chicken tenders and coat all pieces evenly with the yogurt marinade.
3
Cover and place in the refrigerator to marinate overnight or for at least 2 hours.
4
Preheat your oven to 400 degrees F; coat two large baking sheets with a good amount of vegetable cooking spray.
5
Combine the cornmeal, oatmeal flour (or all-purpose flour, if using), paprika, onion powder, dry mustard and salt and pepper in a pie plate or large flat bowl.
6
Dredge the chicken tenders in the cornmeal by using a spoon to scoop the cornmeal on top of the chicken tenders; press lightly to help crumbs adhere.
7
Place the coated tenders onto two prepared baking sheets.
8
Remember to not crowd the chicken on the pans.
9
Meat needs space in a high oven to crisp up!
10
Melt the butter in a sauce pan and drizzle over the chicken tenders.
11
Place pans in the preheated oven and bake at 400 degrees F for 20 minutes.
12
Remove chicken tenders from oven and let stand for a few minutes before trying to remove them, so that the breading sticks to the chicken and not the pan.
13
Once cooled, place on a platter and serve.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Nonfat Plain Yogurt (or Greek Yogurt), 1 teaspoon Lemon Juice, 1 teaspoon Caynne Pepper Powder OR 2 Teaspoons Hot Pepper Sauce (Tabasco), 3/4 whole Chicken Breast Halves, Skinned, Boned, And Cut Into Tenders, and more.

Yes, Buffalo Chicken Strips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Chicken Strips

How did you like this recipe?

Frequently Asked Questions