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Nov 15, 2018 By Stacie Hassing

Buffalo Chicken Strips with Buffalo Ranch

Dairy-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Oven-baked, easy to make and the perfect game day food for all to enjoy! These Buffalo Chicken Strips with Buffalo Ranch Dip are a healthy, Whole30-friendly and delicious alternative to the popular boneless buffalo wings.

This post was created in collaboration with our friends at The New Primal

Buffalo Chicken Strips on a baking pan with carrots and celery in a small mason jar the back right corner of the pan. Buffalo Ranch also in a mason jar in the front left corner of the pan.

Game day food at its finest.

Whether you’re a football fan or not, there’s something quite cozy and enjoyable about staying in on a Sunday and tuning into a football game. Maybe it’s the tasty appetizers, maybe it’s because you’re a true fan (or your state’s team is doing good so why not jump on the bandwagon? #guilty) or maybe it’s because it’s the perfect excuse to chill out and be lazy for a change. Whatever category you fall into, these Buffalo Chicken Strips with Buffalo Ranch Dip will make a great addition to your football Sunday menu.

Overhead shot of Buffalo Chicken Strips on a pan with with Buffalo Ranch served in a mason jar as well as carrots and celery served in another mason jar, both are also on the pan.

Also, perfect for holiday gatherings and parties.

OK, so maybe you’re not a football fan AT ALL. That’s totally fine. These Buffalo Chicken Strips with Buffalo Ranch Dip are also perfect for serving at upcoming holiday gatherings and parties…or game nights or date nights – the list goes on. In my family, anything buffalo is a winner! AND now that I think of it, some of the most popular recipes on this blog are buffalo flavored. Slow Cooker Buffalo Chicken, Cauliflower Buffalo Bites and Crispy Baked Buffalo Wings to name a few. So there’s a good chance, you’re a buffalo fan, too!

Buffalo Chicken Strips with Buffalo Ranch (Whole30)
Buffalo Chicken Strips with Buffalo Ranch (Whole30)
Buffalo Chicken Strips with Buffalo Ranch (Whole30)
Buffalo Chicken Strips with Buffalo Ranch (Whole30)
Buffalo Chicken Strips with Buffalo Ranch (Whole30)
Buffalo Chicken Strips with Buffalo Ranch (Whole30)
Buffalo Chicken Strips with Buffalo Ranch (Whole30)
Buffalo Chicken Strips with Buffalo Ranch (Whole30)

Serve ’em up for an easy weeknight dinner, too!

Buffalo Chicken Strips with Buffalo Ranch Dip also make for a hell of a dinner if ya ask my husband! He’s been my taste tester with this recipe so he’s enjoyed them a number of times for dinner during the past couple of weeks. Like every night this past week! He has some pretty high standards when it comes to buffalo chicken – his favorite food.

To make these Buffalo Chicken Strips super kid-friendly, you could omit the cayenne, leave them naked and serve them with ketchup or ranch for dipping. I recommend serving them with your family’s favorite veggie to make for an easy and well-balanced weeknight dinner that takes less than 3o minutes to make.

Overhead shot of Buffalo Chicken Strips on a pan.

 

Made with The New Primal Buffalo sauce.

What makes these Buffalo Chicken Strips so darn delicious is not only the homemade seasoned breading, but also The New Primal Buffalo Sauce. It’s all about the sauce! The New Primal Buffalo Sauce is Whole30-friendly, made with only real food ingredients, has the perfect consistency/viscosity and comes in three levels of heat – Mild (also available on Amazon), Medium and Hot. Buffalo Chicken Strips are gently tossed in the sauce after baking and the sauce is also added to our homemade ranch to make  for the most delicious dip.

Oven-baked, easy to make – the perfect game day food for all to enjoy! Buffalo Chicken Strips with Buffalo Ranch Dip are a healthy, @Whole30 friendly & delicious alternative to popular boneless buffalo wings. Click To Tweet
Buffalo Chicken Strips with Buffalo Ranch (Whole30) - The New Primal Buffalo Sauce
Buffalo Chicken Strips with Buffalo Ranch (Whole30) - The New Primal Buffalo Sauce
Buffalo Chicken Strips with Buffalo Ranch (Whole30) - The New Primal Buffalo Sauce

Buffalo Chicken Strips with Buffalo Ranch (Whole30)

Don’t forget the Buffalo Ranch Dip!

The Buffalo Ranch Dip that I’ve included in the recipe, is totally worth the 5 minutes it takes to make it. Chicken strips are simply not complete without something to dip them in. And that’s exactly why I whipped up this Buffalo Ranch Dip using our Homemade Ranch. For ease and convenience, you could also use a bottled ranch of your choosing. Not only is this Buffalo Ranch Dip the perfect accompaniment to the Buffalo Chicken Strips, but it’s also tasty as a salad dressing, for dipping roasted or raw veggies, and for making chicken or egg salad. The options really are endless for all of you Buffalo lovers.

Buffalo Chicken Strips dunked into a ranch dip.

close up of a bite taken out of one of the Buffalo Chicken Strips.

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Let's Get Cookin'

Buffalo Chicken Strips with Buffalo Ranch (Whole30)

Oven-baked, easy to make and the perfect game day food for all to enjoy! These Buffalo Chicken Strips with Buffalo Ranch Dip are a healthy, Whole30-friendly and delicious alternative to the popular boneless buffalo wings. Note: Pan-fry for extra crispy Buffalo Chicken Strips. See instructions below. 

  • Author: Stacie Hassing
  • Prep Time: 15 min
  • Cook Time: 18 min
  • Total Time: 33 minutes
  • Yield: 6 servings 1x
  • Category: Whole30 | Appetizer
Buffalo Chicken Strips with Buffalo Ranch (Whole30)
Print Recipe
★★★★★ 5 from 2 reviews

Ingredients

  • 1¼ lbs. chicken breast tenders
  • 2 eggs, whisked
  • 1 1/4 cup almond flour
  • 2 Tbsp. coconut flour
  • 1½ tsp. garlic powder
  • 1½ tsp. onion powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. cayenne (optional – omit for less heat or sub paprika) 
  • 2/3 cup The New Primal Buffalo Sauce (divided)
  • 3/4 cup homemade ranch (may sub pre-made ranch of choosing)

Instructions

  1. Preheat oven to 425ºF.
  2. Line a baking sheet with parchment paper. Spray parchment with olive oil cooking spray.
  3. In a shallow dish, whisk the eggs.
  4. In another shallow dish, combine the flours, garlic, onion, salt, pepper and optional cayenne.
  5. With a paper towel, pat the chicken breast tenders dry and place on a plate.
  6. Make an assembly line with the ingredients in this order. Chicken, egg wash, breading and pan.
  7. Dunk the chicken tenders into the egg wash, let excess egg drip off before coating the chicken tender generously with breading (really press the breading onto the chicken to make sure it sticks). For a thicker breading, you can repeat the egg wash and breading step once more. Set breaded chicken tenders on the pan and repeat.
  8. Spray breaded chicken tenders with olive oil spray. This will help them brown up.
  9. Place the pan in the oven. Bake for 10 minutes. Flip carefully and bake for another 5-8 minutes depending on thickness of chicken tenders. For extra crisp, broil for 1-2 minutes (watch closely).
  10. While chicken strips are in the oven, make the Buffalo Ranch Dip by mixing 3/4 cup of ranch with 2 Tbsp. Buffalo Sauce. Place in fridge until ready to serve.
  11. When chicken strips are done baking, remove from oven and let set for 3-4 minutes on pan.
  12. Then, drizzle with Buffalo Sauce to your liking and brush to coat.
  13. Place on a serving dish and serve with Buffalo Ranch Dip, carrots, and celery.

Notes

Pan-fry for extra crispy Buffalo Chicken Strips. Coat pan liberally with oil. Once oil is hot, add breaded chicken tenders. May need to reduce heat to prevent burning. Cook chicken on both sides for 3-6 minutes. Time will depend on how thick chicken tenders are. Once done, remove from heat, allow to cool slightly, and then drizzle and gently toss with Buffalo Sauce to your liking.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Nutrition

  • Serving Size: 1/6 of recipe (2-3 strips) - no dressing
  • Calories: 285
  • Sugar: 1 g
  • Sodium: 730 mg
  • Fat: 16 g
  • Carbohydrates: 9 g
  • Fiber: 4 g
  • Protein: 30 g

Pin now, make later! 

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This post was made possible by our friends at The New Primal. Although we received compensation for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post may contain affiliate links which won’t change your price but will share some commission.

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Nima says

    November 20, 2018 at 6:27 pm

    What if I wanted to make 8 servings? Should I multiply the ingredients by 1.5?

    Reply
    • Jessica Beacom says

      November 26, 2018 at 1:56 pm

      Yes, that is correct.

      Reply
  2. Beth says

    January 21, 2019 at 4:11 pm

    These look amazing! I am allergic to almond flour…..any substitute(s) you might suggest?
    Thank you

    Reply
    • Stacie Hassing says

      January 25, 2019 at 7:33 am

      If you’re looking for a grain-free sub you could try cassava flour. Otherwise someone did inform us that they used only coconut flour and they turned out great. If you don’t need the flour to be grain-free, you could use oat flour or a gluten-free flour blend. Hope that helps!

      Reply
  3. Macy says

    January 23, 2019 at 8:01 pm

    Hello! Do you think arrowroot flour can be substituted for the coconut or almond flour? Thank you!

    Reply
    • Jessica Beacom says

      January 24, 2019 at 12:40 pm

      Hi Macy,

      You can probably use arrowroot flour in place of the other flours (though we’ve not tested it that way so can’t say with 100% certainty). You may not get a coating that’s as crispy but it should work. Let us know if you try it as others may be wondering the same thing.

      Reply
  4. Najat Rosario says

    January 26, 2019 at 8:14 am

    Good Morning Stacie,

    Our home love your amazing recipes. How can I make these strips without the almond flour?? My son has a nut allergy??

    Reply
    • Stacie Hassing says

      January 26, 2019 at 10:47 am

      Hi there! Someone else made this recipe with just using the coconut flour as they too had a nut allergy. So you could try that or you could use substitute cassava flour. Hope you enjoy!

      Reply
  5. Dolly DeLong says

    May 17, 2019 at 3:35 pm

    IF I cannot find the red primal sauce, would Frank’s Red Sauce be a good substitute?

    Reply
    • Jessica Beacom says

      May 18, 2019 at 8:08 pm

      We have a recipe for homemade Buffalo sauce here that used Frank’s Red Hot Sauce.

      Reply
  6. Dawn @ The Kitchen and a Latte says

    July 17, 2019 at 6:28 am

    I have never cooked with almond or coconut flour before. I like both coconut and almonds, but not the whole household likes almonds. Is the flour a strong taste? If it is a mild flavor I might be able to use it. There is no allergies, just not a liking for the almonds.

    Reply
    • Jessica Beacom says

      July 17, 2019 at 9:02 pm

      Hi Dawn,
      The flour doesn’t have much flavor and once it’s seasoned and you add the sauce you’d never know it was almond flour.

      Reply
  7. Morgan says

    September 3, 2019 at 6:55 pm

    These were so good! I can’t believe how crispy they turned out! I used arrowroot flour & tapioca starch & the coating was more like Chinese food chicken- which I love. I bet they would be great as a modified sweet & sour chicken dish, too! Also I dredged them in the flour mix first, then egg, & flour mix again. Thank you so much for this recipe!!

    ★★★★★

    Reply
    • Jessica Beacom says

      September 4, 2019 at 1:57 pm

      Thanks, Morgan! We’re so glad you loved them. We do have a great sweet & sour sauce recipe that is naturally sweetened that you might like as well (it’s part of this One-Skillet Sweet & Sour Chicken but you could use just the sauce).

      Reply
  8. Amy says

    December 28, 2019 at 3:40 pm

    Can these be frozen? Looking for something to prep for lunches. These look ideal!

    Reply
    • Stacie Hassing says

      December 29, 2019 at 10:27 am

      Hi Amy, we have not tried freezing the chicken strips so I’m not able to give you a solid answer on how they would reheat. If you give it a try, I’d love to hear how they turn out.

      Reply
  9. Kristen says

    January 15, 2020 at 11:50 am

    Is the 2 TBS of coconut flour necessary or can it be left out? I have almond flour and dont want to buy a whole bag of coconut flour to just use 2 tbs. What is it’s purpose?

    Reply
    • Jessica Beacom says

      January 15, 2020 at 5:41 pm

      Hi Kristen,

      The coconut flour acts as a binder, absorbs moisture, and helps the coating stick. I’m guessing you could leave it out – we just haven’t tested the recipe without it.

      Reply
  10. Tahnee Wilson says

    January 16, 2020 at 3:20 pm

    Hi there! These sound amazing. My partner is allergic to all nuts, could I maybe omit the almond flour and use all coconut flour? Or is there a better nut free alternative flour? Thank you!

    Reply
    • Jessica Beacom says

      January 18, 2020 at 11:42 am

      Hi Tahnee,

      Honestly, we haven’t tested the recipe with any flour other than those listed. My guess is that all coconut flour would be a disaster. An all-purpose gluten-free flour such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour (or equivalent) or cassava flour would be what I would reach for with the understanding that they may not get as crispy.

      Reply
  11. Dulcie says

    September 25, 2020 at 7:35 am

    This rating is for the “breaded” chicken only as I used premade sauce and dressing. I love the flavoring added by the grain-free coating and Iove the ease of baking the chicken in the oven. Mine came out slightly crisp and moist. I prefer this method to standing over a hot, oil-filled pan flipping chicken. For me, there was enough egg and grain-free coating left over to coat a small head of cauliflower broken into small pieces. This worked great in our vegetarian/carnivore household. I love Buffalo Cauliflower. I put them in the oven at the same temperature as the chicken 20 minutes before adding the chicken to the pan. Thank you for the great recipe!

    ★★★★★

    Reply

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