When in Doubt: Spicy Chicken Pieces
Like most of you, I’ve been spending a lot of time in the kitchen with my family, plowing through cookbooks and old favorite recipes. I’m mostly sticking with the kinds of things that reliably bring my family comfort… …which means, of course, I’m going through chocolate and sugar at a mega fast clip.… Read more The post When in Doubt: Spicy Chicken Pieces appeared first on A Cup of Jo.
Nutritional Guidelines (per serving)
- 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.