Spicy Chicken Strip
Crispy, flavorful chicken strips marinated in buttermilk and Buffalo sauce, coated in a spicy flour mix, and fried to golden perfection. Perfect for game days or family dinners, serving 4-6.
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.