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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Buffalo Chicken Strips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions