Buffalo Ranch Panko Baked Chicken Fingers


I came home from the grocery store on Sunday and Mr. Prevention watched me as I unloaded everything and put it in its proper place in the fridge, freezer, and pantry.

“What’s all that meat for?” he asked. “I’m out of town through Wednesday, remember?”

“Yeah, I know” I said. “I had a lot of recipes I wanted to make this week. I’ll take leftovers to work or freeze them.”


He hasn’t learned.

When he’s away…it may be when I enjoy cooking most. I can be something I enjoy – like Greek Stuffed Peppers and wild rice dishes with butternut squash. If I served him these meals, I’d catch a lot of heat, no doubt.

It just so happened that the recipes on my must-make list that Mr. P would turn his nose up to…included meat or seafood.

Lamb. Mussels. Mmmmm.


The last meal that wow-ed the husband is easy to recall, however. It was served last week. And he…was…in…heaven.

Buffalo + chicken = money. He’s not difficult to figure out…

I did appreciate that this recipe was incredibly simple and quick. I loved the spiciness of the chicken tenders after marinading in the buffalo sauce all day while we were at work. This meal does not lack flavor and the nutrition stats get a thumbs up!


5.0 from 1 reviews
Buffalo Ranch Panko Baked Chicken Fingers
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1¼ lb boneless, skinless chicken breast
  • ½ cup buffalo sauce
  • 1½ cups Panko breadcrumbs
  • ½ Tbsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ½ tsp dried chives
  • ¼ tsp salt
  1. Cut the chicken breast into 1-inch strips (about 12). Add the chicken strips and buffalo sauce to a ziplock bag or bowl with a tight-fitting lid, toss to coat, and refrigerate at least 4 hours.
  2. Preheat the oven to 400 F. Arrange a wire rack on top of a baking sheet and mist with nonstick cooking spray; set aside.
  3. In a shallow dish combine the Panko breadcrumbs with remaining ingredients.
  4. Remove chicken strips one at a time from the buffalo sauce, allowing excess sauce to drip off. Dip each piece into the breadcrumbs and place on the wire rack. Repeat with remaining chicken strips.
  5. Bake for 14-18 minutes or until cooked through.
Recipe from Slender Kitchen
Nutrition Information
Serving size: 3 chicken fingers Calories: 217 Fat: 1.5 Carbohydrates: 13.5 Sugar: 1.5 Sodium: 679 Fiber: 0 Protein: 34.8 Cholesterol: 69

 Half way through the week! Only 2 days until my first book signing! :-D Can’t wait!

Be well,



  1. This really looks delicious and easy is always a bonus. Thanks for sharing!

  2. i love anything with buffalo sauce and this one looks like a winner :)

  3. Oh my. I am making these! And I hear ya about cooking for just yourself. My boyfriend can be picky… He doesn’t like butternut squash either….. weirdos.

    BUT He would love these!! THESE are for sure on the list! :)

    Sara :)

  4. Um, you had me at buffalo! I may make these for my lunch next week and just pop them in the toaster oven.

    Where is your first book signing at??!!

  5. These are definitely on my list of things to make!

  6. Kelsey, RD says:

    Made these tonight, yum! I marinated my cut up chicken breasts for about 8 hrs and used onion powder, pepper, and spicy Mrs Dash in the coating. I did have to cook them for a good 25 minutes.

  7. I made these just now and my family loved them!!! Keep up with the awesome recipes

  8. When do you add the ranch? Didn’t see it in the instructions.

    • Nicole, RD says:

      Hi Jessica, the recipe recreates the taste of ranch using the spices listed – you add it with the panko when you dredge the chicken in the breading. I hope that helps!

  9. melinda says:

    Anyone try to freeze these?? Not sure if it would work

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