|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||6%|
|*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.|
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.
- 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)
Gather the ingredients.
Cut the chicken breasts into 1-inch strips, about 3 to 4 inches in length.
In a bowl, whisk together the buttermilk, hot sauce or wing sauce, and 1/2 teaspoon garlic powder.
Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight.
In a large shallow bowl or pie plate, combine the flour, oregano, remaining garlic powder, paprika, cayenne pepper, salt, and ground black pepper.
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.
Dip each chicken strip once again in the buttermilk mixture, then coat again with the flour mixture. Discard any remaining buttermilk mixture.
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.
Remove to paper towels to drain.
Repeat with remaining chicken strips.
Serve these tasty chicken strips with chipotle mayonnaise, buffalo aioli, or a blue cheese or ranch dressing.
- 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.