We are big chicken eaters at our house. I often joke we are going to grow feathers eventually. So I’m always on the look out for new chicken recipes. Late last year, Karly at Buns in My Oven (one of my favorite food blogs!) posted a great recipe for Oven Fried Chicken strips and it quickly made it’s way into our dinner rotation.

The real “secret” to her oven fried chicken is melting butter on the pan that you cook the chicken on in the oven. The first time I tried it, I thought a whole stick of butter sounded like a lot, so I only used 4 tablespoons. The chicken still turned out good, but let me tell you, when I finally tried the full 8 tablespoons of butter it made the chicken finger lickin’ good!!

One night while I was gathering the ingredients to make the oven fried chicken strips, a packet of ranch dressing mix caught my eye and I thought “why not add it to the flour for a little creamy ranch flavor”. Sounded good enough, but then I spied the bottle of buffalo sauce and wondered how it would taste if I dipped the chicken in the hot wing sauce in between the ranch flour and panko bread crumbs………the rest is history my friends!! These Crispy Oven Fried Ranch Buffalo Chicken Strips have been rockin’ our dinner table for a few months now and realized I needed to share them with you all!

While the butter is melting and your oven is heating up, place the chicken tenderloins on a plate. Then using three shallow bowls; combine flour and a packet of Hidden Valley Original Ranch Dressing Mix (not the dip mix) in one bowl, pour some buffalo sauce (we like Franks or Sweet Baby Rays) in another bowl, and panko bread crumbs in the third bowl. Line them all up on the counter in that order, and when the butter is melted, place the baking sheet at the far end.

Simply dip each chicken tenderloin in the ranch flour mix, then the buffalo sauce, then press in to panko bread crumbs and place on the pan with the melted butter.

Bake the buffalo ranch chicken strips for about 15 minutes, then flip and bake for another 15 minutes. Then, because my husband likes them extra crispy, I turn the oven to broil and leave them in about another 5 minutes, keeping a close eye on them to make sure they don’t start to burn.

and that’s it!! Perfectly baked, crispy and crunchy Ranch Buffalo Chicken Strips! They are wonderful with jasmine rice and broccoli, or dunked in a little ranch dressing.

This was such a good idea!! They do have some kick, but its not overly spicy. Everyone devours them and they fight if there are left overs (someone has been known to hide the left overs in the fridge, ahem) . They make the perfect quick and easy week night meal the whole family loves! Come on over……I’ll make you some!

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