Hey foodies! These Chicken strips are so good and simple to make.
RECIPE NOTES/TIPS:
Seasoning the chicken – Remember that the hot sauce you choose, may be salty that’s why it’s important to taste and be careful with the amount of salt/seasoning salt used.
If you prefer, you may use JUST dry seasoning on the chicken and dip it in the buttermilk and egg right before frying. However, bear in mind that soaking in buttermilk does have it’s advantages
Frying the chicken-
If doing alot of chicken, fry in batches instead of crowding the pan/pot
Shortening, vegetable oil, peanut oil and canola oil are great for this recipe
INGREDIENTS:
oil for deepfrying
2 boneless chicken breasts, washed with cool water and vinegar then pat dried(It’s easier to cut chicken breasts into thin strips when they are partially frozen so do so if you can 😁)
1/4 cup buttermilk (if none available, add 2 tsps white vinegar to 1/4 cup milk or heavy cream stir and let it sit till curdly)
1/4 cup Frank’s Extra hot Red Hot Sauce
1 tsp honey
2 – 3 tsps cayenne powder(add 1/4 tsp at a time to the buttermilk and taste to be safe 😆)
1 tsp paprika
2 tsps onion powder
2 tsps garlic powder
1/2 tsp Salt or Lawry’s Seasoned salt
Black pepper as desired
1 large egg
Flour Coating:
1 1/2 cup allpurpose Flour
1 1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp Lawry’s Seasoned salt
1/4 tsp Black pepper
1/4 tsp paprika
1 tsp cayenne powder
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