The Spicy Chicken Strips are a classic crowd-pleaser with the crisp of well-fried chicken and heat from Buffalo sauce. Perfect for parties, game days, or a full-on family platter, this friendly spicy chicken strips recipe is a big serving for 4–6. The time will be 2 hours and 40 minutes with prep time, cook time, and marinating period of 2 hours.
Read on for the full recipe, scrollable with the preparation steps, medical benefits (if any), and ingredients choice of the same; in part 1, shall be covered.
Spicy Chicken Strip
Equipment
- 1 Large mixing bowl for marinating chicken
- 1 Shallow dish or pie plate for flour dredging
- 1 Deep fryer or deep pan for frying
- 1 Tongs for safe removal from oil
- 1 Paper Towels for draining excess oil
- 1 Thermometer to monitor oil temperature
Ingredients
- 1 ½ to 2 pounds Boneless, skinless chicken breasts cut into strips
- 1 ½ cups Buttermilk Full-fat preferred
- ½ cup Buffalo wing sauce (or hot sauce)
- ½ teaspoon Garlic powder
- 2 cups All-purpose flour
- 1 ½ teaspoons Dried oregano
- 2 teaspoons Garlic powder
- 1 teaspoon Paprika
- ½ teaspoon Cayenne pepper
- ½ teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- 2 cups Vegetable oil for deep frying
Instructions
- Gather all ingredients to streamline the process.
- Cut chicken breasts into 1-inch strips, approximately 3 to 4 inches long.
- In a bowl, whisk together buttermilk, Buffalo wing sauce, and garlic powder to make the marinade.
- Place chicken strips in the marinade, ensuring they are fully submerged. Cover and refrigerate for 2 hours (or overnight for deeper flavor).
- In a large shallow bowl or pie plate, combine flour, oregano, garlic powder, paprika, cayenne pepper, kosher salt, and black pepper.
- Remove chicken from marinade, shaking off excess. Dredge each strip in the flour mixture, coating evenly, and place on a baking sheet in a single layer.
- Dip each coated strip back into the marinade, then dredge again in the flour mixture for extra crispiness. Discard remaining marinade.
- In a deep fryer or large saucepan, heat vegetable oil to 365°F (use a thermometer for accuracy).
- Fry chicken strips in small batches for 3 to 4 minutes, until golden brown and cooked through (internal temperature of 165°F).
- Remove strips with tongs and place on paper towels to drain excess oil.
- Repeat frying for remaining strips, maintaining oil temperature at 365°F.
- Serve hot with chipotle mayonnaise, Buffalo aioli, blue cheese, or ranch dressing.
Notes
- Health Benefits: Chicken provides high protein for muscle repair; buttermilk offers probiotics and calcium; spices like cayenne and paprika add antioxidants.
- Serving Ideas: Pair with celery, carrots, and blue cheese for a Buffalo wing-inspired platter, or serve with coleslaw and mashed potatoes for a full meal.
- Variations: For milder flavor, reduce Buffalo sauce to 1/4 cup and omit cayenne. For gluten-free, use gluten-free flour. For baking, cook at 400°F for 20-25 minutes, flipping halfway.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F for 10 minutes. Freeze cooked strips for up to 2 months; reheat from frozen.
- Beverage Pairings: Light lager, IPA, off-dry rosé, iced tea, lemonade, or a margarita complement the spicy flavors.
Health Benefits in Context
Ordinarily, fried foods on their own are large, but this spicy fried chicken recipe uses higher-than-expected healthful ingredients as a vehicle:
- Chicken breasts are an absolute source for muscle repair, and you form a type of chicken breast satiety — a key part of any spicy fried chicken breast recipe.
- Buttermilk, one of the buttermilk soaks that the marinade is added to, contains calcium and probiotics.
- You’re getting antioxidants and anti-inflammatory spices: cayenne, paprika, and garlic powder, for your journey to overall wellness.
But the frying and the flour will create calories, so portion control is the watchword for a full diet. This is still a simple spicy fried chicken recipe to enjoy in moderation.
Serving Ideas and Variations
Spicy fried chicken strips are versatile and can be served in various ways:
Sides:
- Buffalo wing-inspired platter with dip (celery/carrot, blue cheese or ranch dressing)
- Dip-side-appetizer, table service & grab-and-go types — both classic.
Side Dish:
- Classic coleslaw, mashed potatoes, or a side green salad make it a full meal.
Sandwiches or Wraps:
- Stuff strips into a tortilla or bun with lettuce, tomato, and maybe some mayo for a flavorful spicy chicken sandwich or wrap.
Soft Taco Version:
- Use strips in soft tacos with avocado, salsa, and shredded cheese. ¡Para gustos!
Variations:
- Easier on the Flavor: For a milder spicy chicken tenders recipe, decrease Buffalo sauce to 1/4 cup or even 1 tablespoon for 2 servings, and don’t use cayenne pepper.
- Gluten-Free: Use a gluten-free flour blend or almond flour in place of all-purpose flour.
- Bake Option: 1 hr 40 mins at 400°F / flip the strips over halfway for a slice version (bite-sized strips are 2–3 inches long). Bake covered until browned and crispy, about 20–25 minutes.
- Flavor Variant: Substitute Buffalo sauce with teriyaki, gochujang, peri peri… I mean abroad, as we say.
This is a flexible spicy chicken strips KFC alternative — hot, crispy, and adjustable to your taste.
Tips on Ingredient Selection and Storage
- Chicken: Pick fresh, good chicken breasts showing no smell or brown marks. The best flavor may come from organic or free-range options. Store raw chicken in the refrigerator for up to 2 days; freeze up to 6 months.
- Buttermilk: Go for full-fat buttermilk even over low-fat. Refrigerate and consume by the expiration date.
- Buffalo Sauce: Use Frank’s RedHot or Texas Pete. Full-blown bottles of store-bought sauce are to be refrigerated for up to 6 months.
- Spices: Use fresh spices for the best flavor of the sauce. Keep in airtight containers in a dark, cool place for up to 1 year.
- Oil: Pick a neutral oil such as canola or peanut with a high smoke point. Store in cool and dark places; only use the used oil after it is cool.
Storage Tips
- Cooked Strips: Refrigerate leftovers in an airtight container for up to 3 days. Preheat oven to 350°F and reheat in the oven for 10 minutes to stay crispy.
- Freezer: Place strips on a single layer on a baking sheet and let freeze, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven.
Pairing Beverages
The bold, spicy flavors of these spicy fried chicken strips pair well with beverages that complement or balance the heat:
- Beer: A light lager or IPA to wash out the spice and flow with the fried (thanks in part to itself).
- Red Wine: Off-dry rosé or a slightly sweet Riesling balances things out a bit.
- Still: Iced tea, lemonade, or cucumber-mint water clears the palate.
- Drink: Margarita or mojito for an invigorating splash of acidity.
Best Time to Consume
Spicy Fried Chicken Strips are great for lunch or dinner, especially at backyard parties and game day. High in protein and with spicy flavors, the options are perfect for lunch or early dinner meals consisting mainly of protein.
For Best Taste, you need to serve them fresh and hot to ensure a crispy texture.
Conclusion
Spicy Fried Chicken Strips, a fun dish that is so tasty and goes well with everything you grab off your plate. This dish is simple enough to make for 4 to 6 folks (or scale as required to feed 2) with easy changes in spice levels and serving options.
Use it to increase this dish for any event by utilizing quality ingredients, experimenting with recipes, and pairing it with complementary beverages. From feeding 50+ for a party or one deep craving, these strips are packed with flavor and just right — whether you’re following a spicy chicken tenders recipe, a spicy fried chicken breast recipe, or just looking for your own version of spicy chicken strips KFC style.
