These spicy chicken strips are excellent for an everyday meal or make them for a tailgating party, weekend game gatherings, or picnics. Serve these tasty chicken strips with chipotle mayonnaise, buffalo aioli, or a blue cheese or ranch dressing.
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)
- 1/2 teaspoon garlic powder
- 2 cups all-purpose flour
- 1 1/2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 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
- 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 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, 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 saute pan, heat vegetable oil to 365°. 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.
Serves 4 to 6.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||7 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||2 g|