Sticky Sweet & Spicy Boneless Buffalo Strips

Preheat your oven to 425 F. Add chicken strips into a Ziplock bag that’s filled with the flour. Seal the bag and shake until fully coated. Set aside. Add panko breadcrumbs and garlic powder into a shallow dish and toss to combine. Crack your eggs into a separate bowl and lightly beat them.

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

While the chicken is baking, add your hot sauce and brown sugar into 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 remove chicken from oven. One by one, coat each chicken piece in the sauce. Sprinkle with sesame seeds and serve with celery sticks if you’d like. Enjoy!