Low Fat Buffalo Chicken Strips
Craving crispy, flavorful buffalo chicken without the guilt? These Low Fat Buffalo Chicken Strips are the perfect solution! Made with tender, oven-baked strips of boneless, skinless chicken breast, this recipe uses protein-packed non-fat Greek yogurt and a zesty hot sauce marinade for bold flavor without the extra calories. A crunchy coating of whole wheat panko breadcrumbs, seasoned with paprika and garlic powder, delivers a satisfying crispiness—all without deep frying. Quick and easy to prepare in just 35 minutes, these healthier chicken tenders are baked to golden perfection. Serve them as a game-day snack with a side of low-fat ranch or enjoy as a lean and spicy protein option for dinner. A must-try for buffalo chicken lovers who want to stick to a light and balanced lifestyle!
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 0.5 cup Plain Greek yogurt, non-fat
- 0.25 cup Hot sauce (e.g., Frank's RedHot)
- 1 cup Panko breadcrumbs, whole wheat
- 1 tsp Garlic powder
- 1 tsp Paprika
- 0.5 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Lightly spray it with non-stick cooking spray.
Slice the chicken breast into thin strips, approximately 1 inch wide, and set aside.
In a medium-sized bowl, whisk together the Greek yogurt and hot sauce until fully combined.
In another bowl, mix the panko breadcrumbs, garlic powder, paprika, onion powder, salt, and black pepper.
Dip each chicken strip into the yogurt-hot sauce mixture, ensuring it is fully coated.
Dredge the coated chicken strips in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick.
Place the coated chicken strips onto the prepared baking sheet, leaving space between each strip so they cook evenly.
Lightly spray the tops of the chicken strips with non-stick cooking spray to promote crispiness during baking.
Bake in the preheated oven for 18-20 minutes, flipping halfway through cooking, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
Remove the chicken strips from the oven and let them cool for 2-3 minutes before serving. Serve with extra hot sauce or a side of low-fat ranch for dipping, if desired.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 8.1 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
