Make Spicy Fried Chicken Strips

By Diana Rattray

Updated 11/27/18

Spicy Fried Chicken Strips

Diana Rattray

  • 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
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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)
  • 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)

Steps to Make It

  1. Gather the ingredients.

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

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

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

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

  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.

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

  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.

  9. Remove to paper towels to drain.

  10. Repeat with remaining chicken strips.

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