Spicy Fried Chicken Strips
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken breasts
- 1 1/2 cups buttermilk
- 1/2 cup Buffalo wing sauce, or 1/4 to 1/2 cup of a similar hot sauce, such as Texas Pete or Frank's
- 2 1/2 teaspoons garlic powder, divided
- 2 cups all-purpose flour
- 1 1/2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups vegetable oil
- For serving: chipotle mayonnaise, Buffalo aioli, blue cheese or ranch dressing
Instructions
- 1
Gather the ingredients.
- 2
Cut 1 1/2 to 2 pounds boneless, skinless chicken breasts into 1‑inch strips, about 3 to 4 inches in length.
- 3
In a bowl, whisk together 1 1/2 cups buttermilk, 1/2 cup Buffalo wing sauce or hot sauce, and 1/2 teaspoon of garlic powder.
- 4
Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight.
120 min - 5
In a large shallow bowl or pie plate, combine 2 cups all‑purpose flour, 1 1/2 teaspoons dried oregano, remaining 2 teaspoons garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- 6
Remove the chicken pieces from the marinade, shaking off any excess. Coat each piece with the flour mixture, arranging them in a single layer on a baking sheet.
- 7
Dip each chicken strip once again in the buttermilk mixture, then coat again with the flour mixture. Discard any remaining buttermilk mixture.
- 8
In a deep fryer, large saucepan, or deep sauté pan, heat 2 cups vegetable oil to 365 °F. Fry the chicken strips in small batches, cooking for 3 to 4 minutes, or until golden brown.
3 min - 9
Remove to paper towels to drain.
- 10
Repeat with the remaining chicken strips.
- 11
Serve these tasty chicken strips with chipotle mayonnaise, Buffalo aioli, or a blue cheese or ranch dressing.
Nutrition
Per serving (based on 4 servings)
