Description
Golden, oven-baked chicken fingers coated in crispy panko breadcrumbs and brushed with bold buffalo sauce, served with cool ranch dressing for the perfect spicy crunch.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 680 grams), cut into strips
- 1 cup all-purpose flour (120 grams)
- 2 large eggs
- 1 1/2 cups panko breadcrumbs (90 grams)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup buffalo sauce (180 milliliters)
- 2 tablespoons olive oil (30 milliliters)
- 1/2 cup ranch dressing (120 milliliters), for serving
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper and place a wire rack on top.
- Place flour in one bowl. In a second bowl whisk the eggs. In a third bowl mix panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Lightly brush the wire rack with olive oil.
- Dredge each chicken strip in flour, dip into the eggs, then coat thoroughly in the seasoned breadcrumbs. Arrange on the rack with space between each piece.
- Bake for 18 to 22 minutes, turning halfway through, until golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Brush the hot chicken fingers with buffalo sauce.
- Serve immediately with ranch dressing on the side.
Notes
- Use a wire rack to keep the coating crispy on all sides.
- Brush sauce after baking to prevent soggy breading.
- Adjust buffalo sauce for preferred spice level.
- Reheat leftovers in the oven to maintain crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
Keywords: crispy baked buffalo chicken fingers, oven baked chicken tenders, spicy chicken strips, buffalo chicken recipe