Crispy Oven Fried Buffalo Chicken Strips Recipes

EXTRA-CRISPY FRIED CHICKEN STRIPS

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.

OVEN BAKED CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees. Melt the butter and pour it on to a large rimmed baking sheet, such as a sheet pan.
• If using chicken breasts, slice into strips, each about 1 inch wide.
• Add the flour, paprika, garlic powder, onion powder, and half of the salt and pepper to a shallow dish. Add the eggs to a second shallow dish and beat well. Add the panko and remaining salt and pepper to a third shallow dish.
• Dip the chicken strips in the flour, then egg, then Panko. Press the strips into the Panko to ensure the chicken is evenly coated.
• Add the chicken strips to the pan with the melted butter.
• Bake for 10 minutes and then flip each piece of chicken over. Continue baking for 10-15 minutes or until the chicken is cooked through.

YOU'LL WANT TO MAKE RACH'S BUFFALO FRIED CHICKEN FINGERS, PRONTO!

Steps:

• For seasoned salt, combine all ingredients in a small bowl
• For the chicken, season the tenders with about 1/3 of the seasoned salt and add the remaining mix to flour in large bowl
• In a second bowl, whisk up eggs and cayenne pepper sauce
• Heat frying oil to 350˚F or preheat over medium-high heat in a fry pot or Dutch oven, leaving at least 2½ inches between oil line and top of pot
• Coat the chicken in egg batter, then in flour, shaking off excess
• Fry chicken tenders in batches to deep golden
• Transfer to wire rack in a lined baking sheet

CRISPY OVEN CHICKEN TENDERS

Steps:

• Preheat oven to 425°F. Line a pan with parchment paper.
• Cut chicken breasts into 3/4" pieces if using whole chicken breasts.
• Combine flour and seasoned salt in a bowl.
• Combine cornflake crumbs, panko bread crumbs, garlic powder, paprika and salt & pepper to taste.
• Season chicken with salt & pepper.
• Lightly dredge chicken in flour, dip in eggs and finally dip in the bread crumb mixture.
• Place chicken on prepared pan and spray with cooking spray or oil.
• Bake 18-22 minutes or until cooked through.

SUPER CRISPY CHICKEN TENDERS

Steps:

• Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
• Add the eggs to one bowl and the flour and spices to a second bowl.
• Dip each piece of chicken from the buttermilk bowl to the flour mixture.
• Dip it into the eggs then back into the flour mixture.
• Shake excess flour gently off and put the chicken onto a baking sheet.
• Repeat with all the pieces.
• Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
• Fry the chicken in small batches for 5-7 minutes or until golden brown.

CRISPY BAKED BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 350°F.
• Spread panko breadcrumbs in a single layer on a rimmed baking sheet. Bake 3 to 5 minutes, until lightly browned. Transfer to shallow plate immediately to keep them from continuing to cook. Stir in kosher salt.
• Place an oven-proof cooling rack inside the rimmed baking sheet and spray or brush with oil to keep tenders from sticking. (If you don't have an oven-proof cooling rack, just line the baking sheet with parchment paper)
• Increase oven temperature to 425°F.
• Meanwhile melt butter in a small saucepan and transfer to a bowl. Whisk hot sauce into butter to cool it down.
• Whisk egg and garlic together in a shallow bowl. Add butter and hot sauce mixture and whisk to combine.
• Spread flour on a shallow plate for dredging.
• Pat tenders dry with paper towels. Dredge one tender in flour and shake to remove excess. Dip in egg mixture and lift to let excess drip away. Then dredge the tender in toasted panko crumbs, patting crumbs down to be sure they adhere. Transfer to prepared baking sheet. Repeat with remaining tenders.
• Bake tenders at 425°F for 15 to 18 minutes until breading is crisp and chicken is cooked through but still juicy.
• Serve with Simple Blue Cheese Dip (recipe below)

CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 425 degrees.
• Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
• Put the chicken into a gallon size zip lock bag.
• Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
• Seal the bag and smoosh the chicken around to coat evenly.
• Add the flour to the bag.
• Seal the bag again and shake to coat.
• Crack eggs into bowl, and whisk.
• Add sour cream. (start with 1/2 cup and add to make thicker).
• Beat well to incorporate. It will be thick.
• Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
• Take a piece of chicken and shake it to knock off excess flour.
• Dip it into the batter to coat it on all sides.
• Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
• Place on sheet.
• Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
• *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.

EASY FRIED CHICKEN TENDERS RECIPE

Steps:

• Be sure that chicken is thawed completely, drained, and pat dry with paper towels.
• Fill a dutch oven or heavy stock pot with at least 4 inches of oil, preferably 6". Heat the oil until it reaches 350°F (this will take 15 minutes or so) Get the oil heating while preparing the chicken.
• In a bowl, whisk together buttermilk and hot sauce. In a separate bowl, whisk together flour, salt, pepper, paprika, and onion powder in a shallow bowl or on a sheet of parchment paper.
• Dip each side of the chicken tenders in the flour mixture, then dip into the buttermilk mixture and back into the flour mixture. For extra breading, repeat this process one more time.
• Carefully drop one chicken piece at a time into heated oil and fry until cooked through (the center should reach 165°F). The outside should be deep golden brown and crispy. Maintain an oil temperature of 350°F for best results. The chicken tenders will cook through in about 5 minutes. I've found that as long as the oil temperature is maintained correctly, the chicken will be cooked by the time the breading is a deep golden brown.
• Place cooked chicken on paper towels or brown paper bags to soak up excess oil.
• Serve immediately.
• Store in an airtight container for 2-3 days. Fried coating is best right after cooking. Reheat in the oven or an air fryer to re-crisp the breading.

BUFFALO CHICKEN STRIPS

Steps:

• Line a large baking sheet with foil. Oil the foil or spray with nonstick cooking or baking spray.
• Pat chicken 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 refrigerator for 30 to 45 minutes.
• Heat oven to 425 F.
• After the chicken has marinated, add the panko crumbs, 1/4 teaspoon garlic powder, parsley, paprika, and melted butter to the bag and toss to blend.
• Transfer the coated chicken to the lined baking sheet.
• 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.