A delightful twist on the classic buffalo chicken tenders, these crispy strips are baked to perfection and coated in a tangy buffalo sauce.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, garlic powder, smoked paprika, onion powder, and salt.
Mix thoroughly to ensure even seasoning.
Place the panko breadcrumbs in a separate shallow dish.
Spread the breadcrumbs evenly for easier coating.
Cut the chicken breast into strips and coat each strip in the flour mixture, then dip into the egg whites, and finally coat with the panko breadcrumbs.
Press the breadcrumbs onto the chicken to ensure they stick well.
Arrange the coated chicken strips on the prepared baking sheet and lightly spray with cooking oil.
Spraying with oil helps achieve a golden, crispy finish.
Bake in the preheated oven for 15 minutes, flipping halfway through, until the chicken is cooked through and golden brown.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
While the chicken bakes, heat the hot sauce and butter in a small saucepan over medium heat until combined and warm.
Stir continuously to prevent the sauce from separating.
Drizzle the buffalo sauce over the baked chicken strips and serve immediately.
Serve with a side of blue cheese dressing and celery sticks for a classic pairing.
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