Make Spicy Fried Chicken Strips

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/30/19
Spicy fried chicken

The Spruce Eats/Nita West
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
444 Calories
24g Fat
16g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 444
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 34%
Cholesterol 117mg 39%
Sodium 905mg 39%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Protein 39g
Calcium 132mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These spicy chicken strips are excellent for an everyday meal or make them for a tailgating party, weekend game gatherings, or picnics. 

Use a deep fryer or fry on the stovetop using a deep-fat thermometer.

Ingredients

  • 1 1/2 to 2 pounds boneless chicken breasts (without skin)
  • 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 Franks)
  • 2 1/2 teaspoons garlic powder (divided)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon sweet ground paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 bottle of vegetable oil (for frying)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for spicy fried chicken
    The Spruce Eats/Nita West

  2. Cut the chicken breasts into 1-inch strips, about 3 to 4 inches in length.

    Cut the chicken breast
    The Spruce Eats/Nita West

  3. In a bowl, whisk together the buttermilk, hot sauce or wing sauce, and 1/2 teaspoon garlic powder.

    Add buttermilk
    The Spruce Eats/Nita West

  4. Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight.

    Cover with saran wrap
    The Spruce Eats/Nita West 

  5. In a large shallow bowl or pie plate, combine the flour, oregano, remaining garlic powder, paprika, cayenne pepper, salt, and ground black pepper.

    Breading
    The Spruce Eats/Nita West

  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.

    Remove chicken pieces from marinade
    The Spruce Eats/Nita West 

  7. Dip each chicken strip once again in the buttermilk mixture, then coat again with the flour mixture. Discard any remaining buttermilk mixture.

    Dip chicken into sauce
    The Spruce Eats/Nita West

  8. In a large saucepan or deep sauté pan, heat vegetable oil to 365 F. Fry the chicken strips in small batches, cooking for 3 to 4 minutes, or until golden brown.

    Fried chicken
    The Spruce Eats/Nita West

  9. Remove to paper towels to drain.

    Remove paper towel
    The Spruce Eats/Nita West

  10. Repeat with remaining chicken strips.

    Repeat with chicken strips
    The Spruce Eats/Nita West

  11. Serve these tasty chicken strips with chipotle mayonnaise, buffalo aioli, or a blue cheese or ranch dressing.

    Serve with mayonaisse
    The Spruce Eats/Nita West 

Tip

  • Don't use chicken straight from the fridge. It will drop the temperature of the oil drastically and the chicken won't cook evenly, nor will it be super crispy once fried. Instead, take your chicken out about 30 minutes before you plan to bread it and let it sit at room temperature.