Buffalo Chicken Strips – Easy Cheesecake Factory  Copycat

This Cheesecake Factory Buffalo Chicken Strips recipe gives you spicy, oven-baked crunch with zero deep fryer required. It’s super simple to throw together and hits that hot, crispy spot when takeout’s too far and you’re just not in the mood for calm. Great for quick dinners, game nights, or stress-snacking with intention.

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Quick Summary

• Prep time: 10 mins
• Cook time: 16 mins
• Flavor: spicy, crispy, bold
• Great for: late-night cravings, easy dinners, mood swings

Why I Like This Recipe

Didn’t plan it, just needed to cook something loud. This came out way better than expected — crunchy, spicy, not too fussy. Dunked a few in ranch and forgot why I was stressed. I’ll take that win.

Ingredients

• 4 boneless skinless chicken breasts (cut into strips)
• ¼ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• ½ tsp salt
• ¾ cup breadcrumbs
• 2 egg whites
• 1 tbsp water

How To Make Buffalo Chicken Strips

1. Preheat the oven: Set it to 205°C (or 400°F). Line your baking sheet and spray it.
2. Mix your flour spices: Toss flour with half the garlic powder, cayenne, and salt in a bag.
3. Season the breadcrumbs: Mix the rest of the spices with breadcrumbs in a shallow dish.
4. Dredge like you mean it: Coat chicken in seasoned flour, dip in egg white + water mix, then coat in seasoned breadcrumbs.
5. Bake and flip: Bake for 8 mins. Flip every piece. Bake 8 more.
6. Rest + eat; Let ’em sit for a couple minutes. Serve hot with whatever dip you’ve got nearby.

Tips for Success

• Slice chicken evenly for faster, even cooking
• Don’t skimp on seasoning — bland chicken strips are a crime
• Bake on a wire rack if you want max crunch
• Don’t skip the flip — helps them crisp up on both sides

Storage and Reheating

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Flash-freeze first, then store in bags. Reheat straight from frozen.
• Reheat: Best in oven or air fryer. Skip the microwave unless you like soft sadness.

Frequently Asked Questions

• Can I use chicken thighs?
  Sure can. They’re juicier, just slice thin.
• What if I don’t like spice?
  Dial down the cayenne or skip it. They’ll still be crispy.
• Can I fry these instead?
  Totally. Shallow fry at 350°F until golden.
• Do I need to use egg whites?
  Whole egg works, but whites give a lighter crust.
• Any sauce recommendations?
  Buffalo, ranch, honey mustard. Go wild.

Common Mistakes and How to Dodge Them

• Not seasoning both layers: Flour AND breadcrumbs need flavor. Trust me, don’t skip.
• Skipping the flip: They’ll cook unevenly and won’t crisp up right. Just flip ‘em.
• Crowding the pan: Gives you steam, not crunch. Spread them out.
• Too thick strips: They cook slower and dry out outside. Keep ‘em finger-sized.
• Not letting them rest after baking: Juices settle. Texture evens out. Give them a minute before diving in.

Nutrition Facts (Per Serving)

• Calories: 180 kcal
• Total Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 55mg
• Sodium: 300mg
• Potassium: 420mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 26g

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