I recently whipped up a plate of Buffalo Chicken Strips using tender chicken, buffalo hot sauce, and a hint of garlic and onion powder. The crisp exterior, thanks to olive oil (and almond flour for an extra kick), pairs beautifully with a dairy-free ranch dip. This recipe is my new favorite game day treat.

Jump to Recipe

I love experimenting with different twists on classic game day treats, and these Buffalo Chicken Strips With Buffalo Ranch are one of my latest obsessions. I start off with 1 lb boneless, skinless chicken breasts, cut neatly into strips, then toss them in a blend of 1/2 cup buffalo hot sauce, 2 tbsp olive oil, 1 tsp garlic powder and 1 tsp onion powder, plus salt and pepper to taste.

Some days I even mix in a little almond flour for an extra crispy crust when pan frying. The dish is a fantastic alternative to the typical buffalo wings and fits right in with trends like Low Cal Buffalo Chicken and Whole30 recipes that are all the rage.

I finish it off with a dairy-free twist in the dip — a perfect mix of 1/2 cup ranch dressing spiked with extra buffalo hot sauce, garlic, and onion powder. Give it a try, you might just end up rethinking your game day menu!

Why I Like this Recipe

1) I love how easy it is to make this recipe, like it only takes a few minutes of prep and then 15-20 minutes in the oven and i can chill while it cooks.
2) I really dig the spicy kick from the buffalo hot sauce; it gives the chicken a cool flavor that reminds me of game day without being too heavy.
3) I feel good eating this because it’s healthy and even Whole30-friendly which means i can enjoy a treat without feeling guilty.
4) I appreciate the versatility of it since i can either bake it or pan fry it for that extra crispy goodness and the dip adds the perfect touch.

Ingredients

Print Recipe (No Advertisments)

Boneless chicken provides lean protein for muscle building and a flavorful base.
Buffalo hot sauce adds tangy heat with low calories and an intense spicy kick.
Olive oil gives a rich, smooth texture and healthy fats for better taste.
Almond flour offers extra crunch and nutty flavor, perfect for a crispy coating.
Dairy-free ranch provides a cooling dip that balance fierce, bold buffalo spice.
Garlic and onion powders boost overall flavor, turning a simple dish into a treat.
Salt and pepper are basic seasonings that elevate and balance every flavor in the dish.
Fresh chives garnish adds a pop of color and a fresh herbal aroma.

Ingredient Quantities

1 lb boneless, skinless chicken breasts, cut into strips

1/2 cup buffalo hot sauce (like Frank’s RedHot)

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

Optional: 1/2 cup almond flour for an extra crispy coating when pan frying

1/2 cup dairy-free ranch dressing

2 tbsp extra buffalo hot sauce to mix into the dip

1/4 tsp garlic powder (for the dip)

1/4 tsp onion powder (for the dip)

Optional: chopped fresh chives for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 425°F, or if you wanna pan fry for extra crisp, heat up your pan on medium-high heat.

2. In a large bowl, mix the buffalo hot sauce, olive oil, garlic powder, onion powder, salt, and pepper.

3. Add the chicken strips and make sure they’re well coated in the spicy sauce.

4. If you are using almond flour for that extra crispy coat when pan-frying, toss the chicken in the almond flour now.

5. For oven baking, spread the chicken out on a lightly greased baking sheet in a single layer.

6. Bake for 15-20 minutes, flipping once halfway thru, until the chicken is cooked through. If pan-frying, cook each side until golden and crisp.

7. While the chicken cooks, prepare the dip by mixing the dairy-free ranch dressing with 2 tbsp extra buffalo hot sauce, 1/4 tsp garlic powder, and 1/4 tsp onion powder in a small bowl.

8. Taste the dip and add more of your favourite ingredient if you feel it’s needed.

9. Once the chicken is done, take it off the heat and let it rest a minute or two.

10. Serve the hot Buffalo Chicken Strips with the Buffalo Ranch dip on the side, and if you like, sprinkle chopped fresh chives on top. Enjoy your perfect game day food!

Equipment Needed

1. Preheated oven or a heavy skillet heated to medium-high heat
2. A large mixing bowl for coating the chicken
3. A small bowl for mixing the dip ingredients
4. A greased baking sheet (if you’re baking instead of pan frying)
5. A cutting board with a knife to cut the chicken into strips
6. Measuring cups and spoons for accurate sauce and spice amounts
7. A spatula or a pair of tongs to flip the chicken while cooking
8. A serving plate for your finished dish

FAQ

Q: Can I bake the chicken instead of frying it?

Yeah, you can bake it. Preheat your oven to 400°F, line a baking sheet and bake for around 20-25 minutes. Just keep an eye out for overcooking.

Q: What if I dont have almond flour?

No worries! You can skip it if you dont have any. The chicken will still be tasty, though you might lose out on that extra crispy coating.

Q: Can I adjust the heat level of the buffalo sauce?

Sure thing. If you like it hotter, mix in a bit more buffalo sauce, or even add cayenne pepper. If you prefer it milder, use a bit less.

Q: How do I get the dip to taste balanced?

Make sure you mix the extra buffalo hot sauce with the dairy-free ranch, garlic powder and onion powder well. You can add a pinch of salt if it needs more flavor.

Q: How should I store any leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat them in the oven or microwave for best results.

Buffalo Chicken Strips With Buffalo Ranch Recipe Substitutions and Variations

For the buffalo hot sauce, you can use something like Cholula or Texas Pete if you want a slightly different vibe.
If you’re looking for a crunch alternative to almond flour, try using gluten-free breadcrumbs or even coconut flour.
Instead of dairy-free ranch, you might use a vegan version of ranch dressing or a light sour cream based dip.
If chicken breasts aren’t available, chicken tenders or even thin slices of turkey work just fine.

Pro Tips

1. Try to marinate the chicken in the buffalo sauce mix for at least 15 minutes before cooking if you have time; this really helps the flavors soak in and makes the chicken taste even better.
2. If youre pan frying and go with the almond flour coating, toss the chicken in it just before you start cooking so that it gets a nice, crispy crust without falling off.
3. When you finish cooking the chicken, let it rest for a couple of minutes; this keeps it juicy and stops the inside from drying out.
4. For the dip, taste it first and then experiment with extra hot sauce or ranch if you think it needs a little more kick, since theres always room for a bit of extra flavor.

Buffalo Chicken Strips With Buffalo Ranch Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

368

kcal

Equipment: 1. Preheated oven or a heavy skillet heated to medium-high heat
2. A large mixing bowl for coating the chicken
3. A small bowl for mixing the dip ingredients
4. A greased baking sheet (if you’re baking instead of pan frying)
5. A cutting board with a knife to cut the chicken into strips
6. Measuring cups and spoons for accurate sauce and spice amounts
7. A spatula or a pair of tongs to flip the chicken while cooking
8. A serving plate for your finished dish

Ingredients

1 lb boneless, skinless chicken breasts, cut into strips
1/2 cup buffalo hot sauce (like Frank's RedHot)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Optional: 1/2 cup almond flour for an extra crispy coating when pan frying
1/2 cup dairy-free ranch dressing
2 tbsp extra buffalo hot sauce to mix into the dip
1/4 tsp garlic powder (for the dip)
1/4 tsp onion powder (for the dip)
Optional: chopped fresh chives for garnish

Directions

Preheat your oven to 425°F, or if you wanna pan fry for extra crisp, heat up your pan on medium-high heat.
In a large bowl, mix the buffalo hot sauce, olive oil, garlic powder, onion powder, salt, and pepper.
Add the chicken strips and make sure they're well coated in the spicy sauce.
If you are using almond flour for that extra crispy coat when pan-frying, toss the chicken in the almond flour now.
For oven baking, spread the chicken out on a lightly greased baking sheet in a single layer.
Bake for 15-20 minutes, flipping once halfway thru, until the chicken is cooked through. If pan-frying, cook each side until golden and crisp.
While the chicken cooks, prepare the dip by mixing the dairy-free ranch dressing with 2 tbsp extra buffalo hot sauce, 1/4 tsp garlic powder, and 1/4 tsp onion powder in a small bowl.
Taste the dip and add more of your favourite ingredient if you feel it's needed.
Once the chicken is done, take it off the heat and let it rest a minute or two.
Serve the hot Buffalo Chicken Strips with the Buffalo Ranch dip on the side, and if you like, sprinkle chopped fresh chives on top. Enjoy your perfect game day food!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 200g
Total number of serves: 4
Calories: 368kcal
Fat: 22g
Saturated Fat: 4g
Trans Fat: 0g
Polyunsaturated: 4g
Monounsaturated: 10g
Cholesterol: 170mg
Sodium: 1000mg
Potassium: 400mg
Carbohydrates: 16g
Fiber: 6g
Sugar: 3g
Protein: 37g
Vitamin A: 500IU
Vitamin C: 2mg
Calcium: 100mg
Iron: 1mg

Buffalo Chicken Strips With Buffalo Ranch Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Buffalo Chicken Strips With Buffalo Ranch Recipe Substitutions and Variations

Pro Tips