Skinny Buffalo Chicken Strips Air Fryer or Baked

Instructions:

1. Preheat oven to 400°F (200°C) or air fryer to 380°F (195°C). Line a baking sheet with parchment paper and place a wire rack on top. Set up three shallow dishes for dredging: Dish 1: Flour mixed with paprika, garlic powder, salt, and pepper. Dish 2: Beaten eggs. Dish 3: Panko breadcrumbs mixed with grated Parmesan.
2. Dredge each chicken strip: coat thoroughly in the flour mix (shake off excess), dip into the egg, and finally press firmly into the Panko mix to ensure an even, dense coating. Place prepared strips onto the wire rack on the baking sheet.
3. Lightly coat the tops and sides of the strips generously with cooking spray. This promotes crisping.
4. Cook: Bake for 10-12 minutes. Carefully flip the strips, spray the other side lightly with cooking spray, and bake for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
5. While the chicken cooks, prepare the Buffalo sauce: Gently melt the butter in a small saucepan over low heat. Remove from heat and whisk in the hot sauce, cider vinegar, and Worcestershire sauce until smooth.
6. Prepare the dip: In a small bowl, combine Greek yogurt, blue cheese crumbles, lemon juice, chopped chives, salt, and pepper. Mix well and chill until serving.
7. Toss and Serve: Once cooked, immediately transfer the hot chicken strips to a large clean bowl. Pour about 3/4 of the Buffalo sauce over the strips and toss gently until evenly coated. Serve immediately with the chilled yogurt dip.