Healthy Buffalo Ranch Baked Chicken

Healthy Buffalo Ranch Baked Chicken Strips have become my go to when I want bold flavor without much work. These baked chicken tenders strike the perfect balance of spicy and creamy and are lighter than your typical fried version. They are always a crowd favorite with their zesty kick and tangy ranch finish.

My kids could eat these every week and I honestly love how juicy they come out every single time. I made these first for a game day and now they are part of our regular dinner rotation.

Ingredients

• Chicken tenders or chicken strips: use fresh or high quality chicken for the best texture
• Buffalo sauce: brings the signature heat so choose one with simple ingredients and moderate spice
• Ranch seasoning: adds creaminess pick a blend without fillers for a cleaner flavor

Instructions

Mix the Marinade:

Combine the buffalo sauce and ranch seasoning very well until no dry spots remain. This will help coat the chicken evenly and brings all the flavors in every bite.

Marinate the Chicken:

Place chicken tenders in the bowl with the marinade and gently toss until all are well covered. Arrange in a single layer and cover the bowl. Chill in the fridge for at least an hour or overnight for even more flavor.

Prep for Baking:

As your oven heats to four hundred degrees get out a wire rack or baking sheet. Lay the marinated chicken out in a single layer with small spaces between each strip so air can circulate.

Bake to Juicy Perfection:

Place chicken in the hot oven. Bake twenty five to thirty minutes until cooked through and edges are crisped. Check for doneness by cutting into the thickest part to ensure there is no pink left.

Brush with Extra Sauce:

Pull them from the oven and immediately brush with extra buffalo and ranch mix. Toss the strips gently to coat the tops for one last punch of flavor.

I love the creamy zip that ranch gives against the spirited buffalo heat and sometimes my kids help brush on the sauce right before serving which always feels special.

Storage and Leftover Tips

Keep extra strips in a sealed container in the fridge for up to three days. Reheat in the oven at low heat to restore a bit of crisp on the outside. Chicken also works sliced up cold on salads for a next day lunch.

Easy Ingredient Swaps

No chicken tenders on hand Just slice chicken breasts into even sized strips and follow the same method. For a dairy free twist use a ranch seasoning blend that skips buttermilk or try plain Greek yogurt with ranch spices.

Perfect Ways to Serve This

Pile hot strips in lettuce wraps with shredded carrot and diced cucumber for a fresh take. Make fun sliders with whole grain rolls or add the chicken to a big bowl of greens with extra buffalo drizzled on top.

Adapting for Every Season

Summer calls for using these strips in grilled salads with avocado and tomatoes. In winter the spicy tang pairs so well with roasted root vegetables and a dollop of yogurt ranch.

These chicken strips are now my answer anytime we want a no fuss dinner that tastes like takeout but feels healthier every single time.

Recipe Q&A

→ How long should the chicken marinate?

Marinate for at least one hour, but overnight refrigeration allows deeper flavor penetration.

→ What oven temperature is best for baking?

Bake the chicken strips at 400°F for optimal crispness and juiciness.

→ Can I use chicken breasts instead of tenders?

Yes, slice chicken breasts into strips for similar results before marinating and baking.

→ Is the baked coating crispy?

These strips bake up with a lightly crisp edge and a moist, flavorful center.

→ Should leftover marinade be reused?

No, always discard marinade that contacted raw chicken and use fresh sauce for topping.

→ What sides pair well?

Serve with crisp salads, roasted vegetables, or sweet potato fries for a balanced meal.