Quick and easy and full of spicy flavor — these Skinny Buffalo Chicken Strips are a delicious, low-carb appetizer or a simple meal when served over a salad. They’re perfect for game day, casual entertaining, or whenever you want a hot, zesty bite. I like to serve them with celery sticks and a creamy blue cheese dressing on the side for dipping.
Skinny Buffalo Chicken Strips
These tenders are quick to make — about 10 minutes to prep and roughly 20 minutes to cook — and they deliver all the tangy heat of classic buffalo wings without the breading or deep frying. They work well as a keto or low-carb appetizer, and they also transform easily into an entrée when added to greens, wraps, or grain bowls. The spice blend is simple but effective, and tossing the cooked strips in hot sauce makes for a glossy, flavorful finish.
Below you’ll find the streamlined recipe with clear ingredient measurements, step-by-step instructions, cook times, yield, and nutrition details. At the end I include serving suggestions, variations, and storage tips to help you adapt the recipe to your needs.
More Buffalo chicken ideas you might enjoy
- Spicy Buffalo Cauliflower Bites
- Buffalo Turkey Burgers
- Buffalo Chicken Potato Skins
- Crock Pot Buffalo Chicken Lettuce Wraps
- Buffalo Shrimp Dip
- Lighter Buffalo Chicken Dip
- Stuffed Buffalo Chicken Breasts
Skinny Buffalo Chicken Strips
Prep: 10 mins Cook: 20 mins Total: 30 mins
Yield: 4 servings Serving size: 2 strips
Ingredients
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/8 tsp black pepper
- 1/2 tbsp oil (divided)
- 8 chicken tenderloin strips (about 12.5 oz)
- 1/4 cup hot sauce (Frank’s or your favorite)
- 4 celery stalks, trimmed into 4-inch strips
- Optional: 1/2 cup skinny blue cheese dressing for dipping
Instructions
- In a medium bowl, combine the garlic powder, paprika, chili powder, and black pepper.
- Toss the chicken tenderloin strips with the spice mixture until they are evenly coated.
- Heat half of the oil in a large nonstick skillet over medium-high heat. When the pan is hot, add half of the chicken and cook until the undersides are golden brown, about 3–4 minutes. Turn and continue cooking until the chicken is cooked through and no longer pink in the center.
- Transfer the cooked chicken to a plate and set aside. Repeat with the remaining oil and chicken.
- Pour the hot sauce over the cooked chicken and toss well so each strip is evenly coated.
- Serve immediately with celery sticks and blue cheese dressing on the side, if desired.
Nutrition (per serving)
Serving: 2 strips — Calories: 111 kcal, Carbohydrates: 2 g, Protein: 21 g, Fat: 2 g, Cholesterol: 43 mg, Sodium: 640 mg, Fiber: 1 g.
Tips, Variations, and Serving Suggestions
These buffalo strips are versatile and easy to adapt. For a crispier exterior, finish the cooked tenders under a hot broiler for 1–2 minutes after tossing with sauce. If you prefer milder heat, reduce the hot sauce to 2 tablespoons or mix it with a tablespoon of melted butter to mellow the intensity.
Serving ideas:
– Serve alongside fresh celery and carrot sticks with a creamy blue cheese or ranch dip for a classic appetizer.
– Place warm strips over a bed of mixed greens, sliced cucumbers, cherry tomatoes, and red onion for a spicy salad entree.
– Use the cooked chicken in wraps, sandwiches, or grain bowls paired with avocado, lettuce, and a squeeze of lime.
Make it vegetarian: substitute cauliflower florets or extra-firm tofu for the chicken. Roast or pan-sear until golden, then toss with the buffalo sauce for a plant-based alternative.
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. If tossing again in sauce after reheating, add a splash of water to loosen the sauce and prevent sticking.
Tips for meal prep: Cook a double batch of the seasoned chicken and keep the sauce separate. Reheat and toss portions in sauce when ready to serve for the freshest texture. This recipe is also great for quick lunches and protein-packed snacks.
Final note
If you try these Skinny Buffalo Chicken Strips, consider leaving a rating or brief comment to share how you served them or any tweaks you made — it helps others and makes it easier to improve the recipe for different tastes and diets.
