Get ready to experience a mouthwatering explosion of flavors that will make your taste buds dance with excitement! These Baked Buffalo Ranch Chicken Strips are the ultimate crowd-pleaser that combines the tangy kick of buffalo sauce, the creamy coolness of ranch, and perfectly crispy chicken strips that'll have everyone begging for seconds. Whether you're looking for a quick weeknight dinner or a crowd-winning appetizer, this recipe is about to become your new go-to meal that's both incredibly delicious and surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound chicken breast, cut into strips
- 1 cup breadcrumbs
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- In a shallow mixing bowl, combine breadcrumbs, garlic powder, and onion powder. Mix thoroughly to distribute the seasonings evenly throughout the breadcrumbs.
- In a separate bowl, whisk together buffalo sauce and ranch dressing until well combined, creating a flavorful coating mixture.
- Pat chicken strips dry with paper towels to remove excess moisture, which helps the coating adhere better.
- Dip each chicken strip first into the buffalo ranch sauce, ensuring complete coverage, then roll in the seasoned breadcrumb mixture, pressing gently to help crumbs adhere to the chicken.
- Arrange the coated chicken strips on the prepared baking sheet, leaving space between each strip to ensure even cooking and crispy edges.
- Bake in the preheated oven for 20-25 minutes, flipping the strips halfway through cooking time to ensure even browning and a crispy exterior.
- Check internal temperature of chicken strips with a meat thermometer - they should reach 165°F (74°C) at the thickest part to ensure they are fully cooked.
- Remove from oven and let rest for 3-5 minutes to allow juices to redistribute, which helps maintain moisture in the chicken.
- Serve hot with additional ranch or buffalo sauce on the side for dipping, and garnish with chopped parsley or green onions if desired.
Tips
- Pat the chicken strips completely dry before coating to ensure maximum crispiness and better sauce adherence.
- Use fresh breadcrumbs for a crunchier texture - they create a more superior coating than pre-packaged alternatives.
- Don't overcrowd the baking sheet - give each chicken strip enough space to ensure even cooking and crispy edges.
- For extra flavor, consider adding a pinch of cayenne pepper to the breadcrumb mixture if you want more heat.
- Use a meat thermometer to guarantee perfectly cooked chicken - 165°F is the safe internal temperature.
- Let the chicken rest for a few minutes after baking to lock in those delicious juices and maintain moisture.
- For a healthier version, you can use whole wheat breadcrumbs or even crushed cornflakes as an alternative coating.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
