Food and the City: Sticky Sweet & Spicy Boneless Buffalo Strips Yum

October 23, 2014

Sticky Sweet & Spicy Boneless Buffalo Strips


Let me start off by saying that I am a total chicken tender, or chicken strip, girl. My friends joke with me all the time that my palette is somewhat equivalent to that of a 6 year old, since I'll almost always order the chicken finger platter if it's available.



Another thing I am a fan of? Chicken strips that are smothered in some sort of life-altering sauce. I am that person that always needs a side of dipping sauce to go with my side of dipping sauce. I probably consume most of my calories in dipping sauce than I do in actual food when I eat out. It's sort of a problem, but I'm not complaining.




To put it simply, I finally made some at home the other day. I don't know what took so long, or why I never attempted to put brown sugar in hot sauce before, but it happened, and my life is forever changed.


Sticky Sweet & Spicy Boneless Buffalo Strips

3 boneless, skinless Chicken breasts, cut into strips (this got us about 8-9 strips)
1/4 cup All-purpose flour
1 teaspoon Garlic powder
1 cup Panko bread crumbs
2 Eggs

for the sauce:
1/3 cup Franks Red Hot Sauce
2/3 cup brown sugar

Preheat your oven to 425. Add chicken strips to a ziploc bag that is filled with the flour. Shake until fully coated and set aside. Add panko breadcrumbs and garlic powder to a shallow dish and toss to combined. Crack and beat your eggs in a separate bowl.

Dip chicken strips into the egg, and then into the bread crumb mixture, pressing down to fully coat the chicken. Add each chicken piece to a baking sheet that has been greased, and spray generously with cooking spray. This will help your chicken pieces to crisp up to perfection, and help give that deep-fried texture. Bake for 15-20 minutes. I like to flip each piece over after 10 minutes.

While the chicken is baking, add your hot sauce and brown sugar to a saucepan and heat over medium-high heat until sugar is incorporated and sauce comes to a boil. This should only take about 5 minutes at most, so do this in the final minutes of your cooking time.

Remove saucepan from heat and one-by-one coat each chicken piece in the sauce. Sprinkle with sesame seeds and serve with celery sticks if you'd like and enjoy!