Nacho Chip Buffalo Chicken Strips

Tangy hot sauce and buttery Country Crock Original spread are a match made in heaven! This recipe makes enough chicken strips to satisfy the whole family tonight and makes enough leftovers to be used in tomorrow’s Buffalo Chicken Skillet Nachos recipe! Same Ingredients, two delicious meals. #MorewithCrock

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Prep time20 min
Ready in40 min
Portions6
DifficultyMedium

Ingredients

5 chicken breast fillets, cut into 40 strips
12 cups tortilla chips
1 teaspoon garlic powder
1 teaspoon salt
1 1/2 cups flour
4 eggs, beaten
1 1/2 cups red hot sauce
3/4 cup Country Crock® Original Spread, melted, plus more for brushing
1 1/2 cup sour cream
3 red bell peppers, julienned
6 stalks of celery, cut into sticks
3 carrots, peeled and cut into sticks

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 400F.
Line 2 baking sheets with parchment paper and set aside.
Cut each breast into 8 pieces, similar in size to chicken tenders or strips.
Add the nacho chips to a large freezer bag and seal it shut, ensuring no air is in it before crushing. Using a rolling pin, crush the nacho chips into fine crumbs. Add garlic powder and salt to the bag.
Pour the flour in a freezer bag and add the chicken strips into the bag. Shake to combine and coat all of the chicken with the flour.
Dip the floured chicken into the egg and then into the nacho crumbs. PRO tip: keep one hand for dipping into the egg and one hand for dipping into the nacho crumbs.
Lay the chicken strips onto 2 parchment lined baking sheets and lightly brush each strip with the melted Country Crock® to ensure a crunchy result.
Bake for 10 minutes. Remove the pan from the oven and flip each piece of chicken, return to the oven for another 10 minutes.
While your chicken is baking, cut your veggies and set aside in the fridge until you’re ready to serve.
Microwave the hot sauce and the Country Crock® Original Spread in a small bowl, and stir to combine.
Add the hot sauce mixture to a large mixing bowl.
Add the cooked chicken to the mixing bowl with the hot sauce just before serving. Coat the chicken with the sauce either by shaking the bowl, or by gently using tongs.
Serve with veggies and sour cream for dipping.
Enjoy!

What’s even better than using the same ingredients to make two delicious meals? Having someone make the grocery list for you. Here’s everything you need to make our Nacho Chip Buffalo Chicken Strips and Buffalo Chicken Skillet Nacho recipes:

1 bunch celery
1 bunch carrots
5 red bell peppers
1 45oz. package Country Crock Original Spread
3 c. shredded sharp cheddar cheese or monterey jack cheese, or combination
16oz. sour cream
4 eggs
5 chicken breasts
2 cups hot sauce
2 lg. bags restaurant-style tortilla chips
1 ½ c. all purpose flour
Pantry spices: garlic powder, salt

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