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
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.
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!
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.
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
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.
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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.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Whole30 | Appetizer
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
- Preheat oven to 425ºF.
- Line a baking sheet with parchment paper. Spray parchment with olive oil cooking spray.
- In a shallow dish, whisk the eggs.
- In another shallow dish, combine the flours, garlic, onion, salt, pepper and optional cayenne.
- With a paper towel, pat the chicken breast tenders dry and place on a plate.
- Make an assembly line with the ingredients in this order. Chicken, egg wash, breading and pan.
- 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.
- Spray breaded chicken tenders with olive oil spray. This will help them brown up.
- 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).
- 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.
- When chicken strips are done baking, remove from oven and let set for 3-4 minutes on pan.
- Then, drizzle with Buffalo Sauce to your liking and brush to coat.
- 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.
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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
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Nima says
What if I wanted to make 8 servings? Should I multiply the ingredients by 1.5?
Jessica Beacom says
Yes, that is correct.
Beth says
These look amazing! I am allergic to almond flour…..any substitute(s) you might suggest?
Thank you
Stacie Hassing says
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!
Macy says
Hello! Do you think arrowroot flour can be substituted for the coconut or almond flour? Thank you!
Jessica Beacom says
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.
Najat Rosario says
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??
Stacie Hassing says
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!
Dolly DeLong says
IF I cannot find the red primal sauce, would Frank’s Red Sauce be a good substitute?
Jessica Beacom says
We have a recipe for homemade Buffalo sauce here that used Frank’s Red Hot Sauce.
Dawn @ The Kitchen and a Latte says
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.
Jessica Beacom says
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.
Morgan says
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!!
★★★★★
Jessica Beacom says
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).
Amy says
Can these be frozen? Looking for something to prep for lunches. These look ideal!
Stacie Hassing says
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.
Kristen says
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?
Jessica Beacom says
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.
Tahnee Wilson says
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!
Jessica Beacom says
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.