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.

When in Doubt: Spicy Chicken Pieces

Total:40 mins

Prep:20 mins

Cook:20 mins

Yield:4 to 6 servings

Nutritional Guidelines (per serving)

Calories: 444

Fat: 24g

Carbs: 16g

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)
  • 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)

Steps to Make It

  1. Gather the ingredients.

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

    Cut the chicken breast
  3. In a bowl, whisk together the buttermilk, hot sauce or wing sauce, and 1/2 teaspoon garlic powder.

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

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

    Breading
  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.

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

    Dip chicken into sauce
  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.

    Fried chicken
  9. Remove to paper towels to drain.

    Remove paper towel
  10. Repeat with remaining chicken strips.

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

    Serve with mayonaisse

Tip

  • 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.