I’m excited to share my oven-baked, Whole30-friendly Buffalo Chicken Strips with a tangy Buffalo Ranch Dip, perfect game day finger food and an easy, healthier take on boneless buffalo wings.
I can’t stop telling friends about these Buffalo Chicken Strips with Buffalo Ranch, they’re loud, tangy and somehow cleaner than the usual takeout. I use boneless skinless chicken breasts cut into strips and a good hit of hot sauce, Frank’s RedHot if you ask me, and the result is totally addictive.
It’s oven baked for easy cleanup, or pan fry if you want extra crisp, and it reads like a game day no-brainer that even my picky cousins devour. If you like Buffalo Chicken Strips, this might even make you try a Whole30 Buffalo Chicken Casserole next.
Ingredients
- chicken breasts: lean protein, keeps strips juicy when cooked, low carb, super filling.
- almond flour: adds nutty flavor, low carb high healthy fats, gives crisp crust.
- cassava flour: nut free choice, more carbs than almond flour, neutral flavor, good binder.
- eggs: help coating stick, boost protein and moisture, simple pantry staple.
- hot sauce (Frank’s): tangy spicy backbone, adds vinegar bite and classic buffalo flavor.
- ghee or avocado oil: fat for browning and richness, ghee adds buttery taste, healthier oil option.
- mayonnaise (Whole30): creamy base for ranch dip, provides fat and tang without dairy.
- coconut milk: thins dip, light coconut note optional, adds a bit of creaminess.
- chives: fresh oniony pop, brightens dip, small herb that feels fancy.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts cut into strips
- 2 large eggs, beaten
- 1 cup almond flour (or 1 cup cassava flour if you want nut free)
- 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp kosher salt, 1/2 tsp black pepper
- 1/2 cup hot sauce (Frank’s RedHot works best)
- 3 tbsp ghee or avocado oil, melted (use ghee for richer flavor)
- 1/2 cup Whole30 compliant mayonnaise
- 2 tbsp unsweetened canned coconut milk or water to thin the dip
- 1 tbsp apple cider vinegar or fresh lemon juice
- 1 tsp dried dill (or 1 tbsp fresh chopped dill), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, pinch black pepper for the ranch seasoning
- 2 tbsp chopped fresh chives or green onions (optional)
- 2 celery stalks and 2 carrots cut into sticks for serving (optional)
- 1-2 tbsp avocado oil or cooking spray for the pan or baking sheet (optional, for extra crispiness if pan-frying)
How to Make this
1. Preheat oven to 425F. Pat the 1 1/2 lb chicken breasts dry and cut into strips if not already. Crack 2 large eggs into a shallow bowl and beat them, season the strips lightly with a little extra salt and pepper.
2. In another shallow bowl mix 1 cup almond flour (or 1 cup cassava flour for nut free), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/2 tsp black pepper. Press each strip into the flour mix, dip into the beaten eggs, then back into the flour and press to make a good coating. Shake off excess.
3. Lightly oil a baking sheet with 1 to 2 tbsp avocado oil or use cooking spray, or even better place a wire rack over the sheet so air can circulate for extra crispiness. Arrange the coated strips so they are not touching.
4. Bake 12 to 18 minutes at 425F until golden and an instant read thermometer hits 165F, flipping once about halfway through. Tip: if you want them extra crispy broil 1 to 2 minutes at the end but watch them so they dont burn.
5. If you prefer pan fry for crunch instead: heat 1 to 2 tbsp avocado oil in a large skillet over medium high heat, cook the strips in a single layer 3 to 5 minutes per side until golden and cooked through, then drain briefly on paper towels. Dont overcrowd the pan or they will steam and wont crisp.
6. While the chicken cooks whisk together 1/2 cup hot sauce (Frank’s RedHot works great) and 3 tbsp melted ghee or melted avocado oil to make the buffalo sauce. Toss the cooked strips in the sauce until coated, let them sit a minute so the sauce sticks.
7. Make the Buffalo Ranch dip by stirring 1/2 cup Whole30 compliant mayonnaise with 2 tbsp unsweetened canned coconut milk or water to thin, 1 tbsp apple cider vinegar or fresh lemon juice, 1 tsp dried dill or 1 tbsp fresh chopped dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt and a pinch black pepper. Fold in 2 tbsp chopped fresh chives or green onions if using. Taste and adjust.
8. Cut 2 celery stalks and 2 carrots into sticks for serving. Plate the sauced chicken strips with the Buffalo Ranch on the side for dipping.
9. Quick tips and hacks: press the flour firmly into the chicken for a thicker crust, use a wire rack when baking to keep the bottom from getting soggy, flip once only for best browning, and let the strips rest a few minutes after saucing so the coating sets. Leftovers keep up to 3 days refrigerated and reheat best in the oven or air fryer to keep them crispy.
Equipment Needed
1. Baking sheet (lightly oiled or lined, for oven cooking)
2. Wire rack that fits over the baking sheet to keep bottoms crispy
3. Two shallow bowls (one for beaten eggs, one for the almond/cassava flour mix)
4. Measuring cups and spoons
5. Whisk or fork (for eggs and to mix the buffalo sauce)
6. Chef’s knife and cutting board to trim and slice the chicken
7. Instant-read thermometer so you dont overcook the strips (165F target)
8. Large skillet if you prefer pan frying
9. Tongs or a spatula for flipping and tossing the strips in sauce
10. Paper towels for draining oil briefly after frying
FAQ
Buffalo Chicken Strips With Buffalo Ranch Recipe Substitutions and Variations
- Almond flour: you can use 1 cup cassava flour if you need nut free, or 1 cup finely crushed pork rinds for a keto crisp. If you try coconut flour use only 1/4 to 1/3 cup and add an extra egg cause coconut flour soaks up moisture.
- Eggs: swap 2 eggs with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes) for binding, or use 1/2 cup aquafaba if you want egg free. Flax makes a denser crust, aquafaba gives a lighter fry.
- Hot sauce (Frank’s): any buffalo wing sauce works in the same amount, or mix 1/2 cup sriracha with 2 tbsp melted ghee or oil to mellow the heat. For smokier flavor try chipotle in adobo but start with less cause it’s spicier.
- Whole30 mayonnaise: swap with 1/2 cup avocado mayo for same texture, or use 1/2 cup mashed avocado thinned with a little lemon or vinegar for a fresher dip. If you make homemade mayo, use avocado oil to keep it Whole30 friendly.
Pro Tips
1. Pound or slice the chicken so every strip is about the same thickness and, if you have time, do a quick brine 15 to 30 minutes with a tablespoon of salt per cup of water. It helps keep the meat juicy and prevents thin ends from overcooking.
2. For an extra crunchy crust add about 1/4 teaspoon baking powder to your almond or cassava flour, press the coating on well, then let the coated strips rest chilled for 8 to 10 minutes before cooking. Brush or lightly mist the tops with melted ghee or oil right before baking to get better browning.
3. Toss in the buffalo sauce while the chicken is piping hot so the sauce sticks, then give the strips a minute or two to sit so the coating sets. If you want contrast, keep a few pieces unsauced for crunch.
4. Store leftovers in the fridge up to three days and reheat in a 375 F oven or a 350 F air fryer on a wire rack to bring back the crispness. Microwaving will make them soggy, so avoid it unless you dont mind.
Buffalo Chicken Strips With Buffalo Ranch Recipe
I’m excited to share my oven-baked, Whole30-friendly Buffalo Chicken Strips with a tangy Buffalo Ranch Dip, perfect game day finger food and an easy, healthier take on boneless buffalo wings.
4
servings
787
kcal
Equipment: 1. Baking sheet (lightly oiled or lined, for oven cooking)
2. Wire rack that fits over the baking sheet to keep bottoms crispy
3. Two shallow bowls (one for beaten eggs, one for the almond/cassava flour mix)
4. Measuring cups and spoons
5. Whisk or fork (for eggs and to mix the buffalo sauce)
6. Chef’s knife and cutting board to trim and slice the chicken
7. Instant-read thermometer so you dont overcook the strips (165F target)
8. Large skillet if you prefer pan frying
9. Tongs or a spatula for flipping and tossing the strips in sauce
10. Paper towels for draining oil briefly after frying
Ingredients
-
1 1/2 lb boneless skinless chicken breasts cut into strips
-
2 large eggs, beaten
-
1 cup almond flour (or 1 cup cassava flour if you want nut free)
-
1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp kosher salt, 1/2 tsp black pepper
-
1/2 cup hot sauce (Frank's RedHot works best)
-
3 tbsp ghee or avocado oil, melted (use ghee for richer flavor)
-
1/2 cup Whole30 compliant mayonnaise
-
2 tbsp unsweetened canned coconut milk or water to thin the dip
-
1 tbsp apple cider vinegar or fresh lemon juice
-
1 tsp dried dill (or 1 tbsp fresh chopped dill), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, pinch black pepper for the ranch seasoning
-
2 tbsp chopped fresh chives or green onions (optional)
-
2 celery stalks and 2 carrots cut into sticks for serving (optional)
-
1-2 tbsp avocado oil or cooking spray for the pan or baking sheet (optional, for extra crispiness if pan-frying)
Directions
- Preheat oven to 425F. Pat the 1 1/2 lb chicken breasts dry and cut into strips if not already. Crack 2 large eggs into a shallow bowl and beat them, season the strips lightly with a little extra salt and pepper.
- In another shallow bowl mix 1 cup almond flour (or 1 cup cassava flour for nut free), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/2 tsp black pepper. Press each strip into the flour mix, dip into the beaten eggs, then back into the flour and press to make a good coating. Shake off excess.
- Lightly oil a baking sheet with 1 to 2 tbsp avocado oil or use cooking spray, or even better place a wire rack over the sheet so air can circulate for extra crispiness. Arrange the coated strips so they are not touching.
- Bake 12 to 18 minutes at 425F until golden and an instant read thermometer hits 165F, flipping once about halfway through. Tip: if you want them extra crispy broil 1 to 2 minutes at the end but watch them so they dont burn.
- If you prefer pan fry for crunch instead: heat 1 to 2 tbsp avocado oil in a large skillet over medium high heat, cook the strips in a single layer 3 to 5 minutes per side until golden and cooked through, then drain briefly on paper towels. Dont overcrowd the pan or they will steam and wont crisp.
- While the chicken cooks whisk together 1/2 cup hot sauce (Frank's RedHot works great) and 3 tbsp melted ghee or melted avocado oil to make the buffalo sauce. Toss the cooked strips in the sauce until coated, let them sit a minute so the sauce sticks.
- Make the Buffalo Ranch dip by stirring 1/2 cup Whole30 compliant mayonnaise with 2 tbsp unsweetened canned coconut milk or water to thin, 1 tbsp apple cider vinegar or fresh lemon juice, 1 tsp dried dill or 1 tbsp fresh chopped dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt and a pinch black pepper. Fold in 2 tbsp chopped fresh chives or green onions if using. Taste and adjust.
- Cut 2 celery stalks and 2 carrots into sticks for serving. Plate the sauced chicken strips with the Buffalo Ranch on the side for dipping.
- Quick tips and hacks: press the flour firmly into the chicken for a thicker crust, use a wire rack when baking to keep the bottom from getting soggy, flip once only for best browning, and let the strips rest a few minutes after saucing so the coating sets. Leftovers keep up to 3 days refrigerated and reheat best in the oven or air fryer to keep them crispy.
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: 347g
- Total number of serves: 4
- Calories: 787kcal
- Fat: 49g
- Saturated Fat: 12.5g
- Trans Fat: 0.2g
- Polyunsaturated: 7.5g
- Monounsaturated: 20g
- Cholesterol: 238mg
- Sodium: 750mg
- Potassium: 740mg
- Carbohydrates: 11g
- Fiber: 3.3g
- Sugar: 3g
- Protein: 61g
- Vitamin A: 2500IU
- Vitamin C: 5mg
- Calcium: 75mg
- Iron: 1.5mg