Buffalo Chicken Strips

By Addie

Chicken breast strips are oven fried to perfection with a Buffalo sauce marinade and crispy panko crumb coating. Serve with the included Buffalo aioli or use your favorite blue cheese dip or ranch dressing. They're quick and easy to prepare and bake. Double or triple this recipe for a game day snack.

Ingredients

• BUFFALO AIOLI:
• 1 to 1 1/4 pounds boneless chicken breast halves
• 1/2 cup Buffalo wing sauce, such as Frank's
• 1 1/2 cups panko crumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground sweet paprika
• 3 tablespoons butter, melted
• ................................................
• 1/2 cup mayonnaise
• 1 tablespoon finely chopped celery
• 2 teaspoons dill relish
• dash garlic powder
• 2 tablespoons Buffalo wing sauce

Preparation

Step 1

Line a large baking sheet with foil. Spray with nonstick cooking or baking spray.

Wash chicken and pat dry. Cut the chicken breasts crosswise into 1/2-inch strips. Put them in a food storage bag or bowl and toss with 1/2 cup of the wing sauce. Let stand for 15 minutes or marinate in the refriterator for 30 to 45 minutes.

Heat oven to 425°.

Combine the panko crumbs, 1/4 teaspoon garlic powder, parsley flakes, and paprika. Toss well to blend ingredients. Toss with 2 tablespoons of the melted butter.

Bake for 12 to 15 minutes, until chicken is cooked through.

Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.

Serve with the aioli for dipping.