Buffalo Chicken Strips
Perfectly Balance Your Plate
Serve with 1 cup sliced carrots and celery sticks, 2 tbsp prepared Ranch Dip, and 1⁄2 cup oven fries.
2 tbspBuffalo Wing Seasoning, divided
2 tbsp brown sugar
1 tbsp ketchup
1⁄4 cup white or apple cider vinegar
1 lb (450 g) boneless, skinless chicken breast fillets, about 16 pieces
- Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
- Meanwhile, in a large bowl, whisk together 1 tbsp seasoning, brown sugar, ketchup, and vinegar. Add chicken and toss to coat.
- Place coating mix and remaining 1 tbsp seasoning in a shallow dish; mix to combine. Using tongs or your hands, add chicken pieces one at a time, rotating dish and pressing mixture on chicken fillets to coat.
- Place chicken fillets on racks, leaving some space between each piece. Bake 18–20 min until golden and cooked through.
Per serving: Calories 230, Fat 3 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 24 g (Fiber 1 g, Sugars 9 g), Protein 24 g.
For a veggie side, swap chicken with cauliflower florets. Roast until tender.
No Crispy & Crunchy Coating Mix? No problem! Simply toss chicken fillets with Buffalo Wing Seasoning; bake, then toss in prepared buffalo sauce (Step 2 above).