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
Recipe by Prevention RD at https://preventionrd.com/2013/11/buffalo-ranch-panko-baked-chicken-fingers/