Ashlee's Recipes

Make Spicy Fried Chicken Strips

Name: Make Spicy Fried Chicken Strips
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: Meal
Ingredients: 1 1/2 to 2 pounds boneless, skinless chicken breasts; 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 Frank's; 2 1/2 teaspoons garlic powder, divided; 2 cups all-purpose flour; 1 1/2 teaspoons dried oregano; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups vegetable oil; For serving: chipotle mayonnaise, Buffalo aioli, blue cheese or ranch dressing

Meal

6 servings

servings

20 minutes

active time

2 hours 40 minutes

total time

Start Cooking

Ingredients

1 1/2 to 2 pounds boneless, skinless chicken breasts

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 Frank's

2 1/2 teaspoons garlic powder, divided

2 cups all-purpose flour

1 1/2 teaspoons dried oregano

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups vegetable oil

For serving: chipotle mayonnaise, Buffalo aioli, blue cheese or ranch dressing

Directions

Gather the ingredients.

Cut 1 1/2 to 2 pounds boneless, skinless chicken breasts into 1-inch strips, about 3 to 4 inches in length.

In a bowl, whisk together 1 1/2 cups buttermilk , 1/2 cup Buffalo wing sauce or hot sauce , and 1/2 teaspoon of 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 2 cups all-purpose flour , 1 1/2 teaspoons dried oregano , remaining 2 teaspoons garlic powder , 1 teaspoon paprika , 1/2 teaspoon cayenne pepper , 1/2 teaspoon kosher salt , and 1/2 teaspoon freshly 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 deep fryer, large saucepan, or deep sauté pan, heat 2 cups 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 the remaining chicken strips.

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

Nutrition

Serving Size

Calories

815 kcal

Total Fat

48 g

Saturated Fat

12 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

154 mg

Sodium

697 mg

Total Carbohydrate

38 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

54 g