I’m sharing my version of the Healthy Baked Chicken Strips that I found on Sugarless Crystals, made with a flavorful buffalo–ranch coating—gluten‑free, low‑carb, and perfect for weeknight dinners. I love how these baked tenders are juicy, easy to make, and packed with bold flavor without
Why You’ll Love This Recipe
I’m drawn to this recipe because it transforms simple chicken strips into a delicious meal with minimal effort. The buffalo‑ranch coating delivers a tangy, spicy kick that my whole family enjoys, and baking keeps things healthier than frying. It takes just about 30 minutes from start to finish—so I can have a flavorful, guilt‑free meal on the table even on my busiest
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken tenders or chicken strips (1 lb)
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Buffalo sauce (⅜ cup)
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Ranch seasoning (2 tbsp)
Directions
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I preheat my oven to the specified temperature—cream a baking sheet.
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I coat the chicken tenders evenly with the buffalo sauce.
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Then I sprinkle the ranch seasoning over the sauced chicken, ensuring each strip is well coated.
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I bake them in the oven (or use an air fryer) until they’re cooked through and nicely coated—in about 30 minutes total from start to f
Servings and timing
This recipe yields approximately 8 servings. The total active time is around 30 minutes, which includes preparing the coating and
Variations
I sometimes change things up by:
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Using different sauces—like buffalo mixed with BBQ or honey mustard
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Swapping the ranch seasoning for a homemade spice blend (paprika, garlic powder, onion powder, salt, and pepper)
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Trying a yogurt‑based sauce to keep the tang but lighten things up
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Coating with almond flour or crushed pork rinds (as sugarlesscrystals suggests for alternate styles) for a crispy texture if I’m in the mood for some crunch
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm them in the oven or air fryer to help maintain the coating’s flavor and texture. The microwave works if I’m in a hurry—but I prefer reheating in the oven for the best results.
FAQs
Can I use regular chicken breast instead of tenders?
Yes—I usually slice a chicken breast into strips to make chicken tenders if I don’t have pre-cut ones.
Is this recipe dairy-free?
Yes—it is dairy‑free, as it uses buffalo sauce and ranch seasoning (so long as your ranch seasoning is dairy‑free, or you swap it for a similar spice mix).
Can I adjust the spice level?
Absolutely—I can add a bit more buffalo sauce for heat or balance it with a mild BBQ sauce if I want it less spicy.
What if I don’t have ranch seasoning?
I break out my spice mix and season with garlic powder, onion powder, paprika, dill, salt, and pepper to mimic ranch flavor.
Can I make this in the air fryer?
Yes—I often use the air fryer. Just be careful with parchment or coatings—they can stick or, as suggested, use a lightly oiled rack or paper to prevent
Conclusion
I love these Healthy Baked Chicken Strips because they’re tasty, versatile, and easy to make. The buffalo-ranch combo adds so much flavor without frying or fuss, and the baking method keeps them light yet satisfying. I often turn to this recipe when I want a quick, healthy dinner the family will devour, and I can easily tweak the flavors or sides to match our mood.
Print
Healthy Baked Chicken Strips
- Total Time: 25–30 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Juicy, oven-baked chicken strips coated in a bold buffalo-ranch seasoning—gluten-free, low-carb, and weeknight-easy with optional air-fryer directions.
Ingredients
1 lb (450 g) chicken tenders or chicken breast cut into strips
3/8 cup (6 tbsp) buffalo sauce
2 tbsp ranch seasoning (use gluten-free if needed)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly grease or mist with oil.
- Pat chicken dry. In a bowl, toss chicken with the buffalo sauce until evenly coated.
- Sprinkle ranch seasoning over the sauced chicken, turning to coat all sides.
- Arrange strips on the prepared sheet in a single layer (leave space between pieces). Optional for extra browning: lightly mist the tops with oil.
- Bake 15–18 minutes, flipping once halfway, until the thickest piece reaches 165°F (74°C). For deeper color, broil 1–2 minutes at the end.
- Rest 3 minutes. Serve as is or toss with an extra spoonful of warm buffalo sauce. Air fryer option: 400°F (200°C) for 8–10 minutes, flipping at 5 minutes, to 165°F (74°C).
Notes
Spice control: Use mild or hot buffalo sauce; add a pinch of cayenne for extra heat or cut with a little BBQ/honey mustard for milder.
Crunchy variation: For a low-carb crust, press seasoned strips into finely crushed pork rinds or almond flour before baking; extend bake 1–2 minutes if needed.
DIY ranch: Mix 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp dried chives, 1/2 tsp salt, 1/4 tsp pepper.
Gluten-free: Choose certified GF ranch seasoning and buffalo sauce.
Serving ideas: Pair with veggie sticks, a green salad, or serve over cauliflower rice or greens bowls.
Doneness: Pull at 165°F (74°C) for juicy strips; do not overbake.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (about 2 oz cooked)
- Calories: 120
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 19 g
- Cholesterol: 60 mg
