Hot Chicken Crunch
Get ready to tantalize your taste buds with Hot Chicken Crunch—an irresistible fusion of spice, texture, and bold flavor! This recipe takes tender, juicy chicken strips and elevates them with a three-layer coating of seasoned flour, tangy buttermilk, and ultra-crispy panko breadcrumbs. Infused with hot sauce and a dynamic blend of garlic, paprika, and cayenne pepper, each bite delivers the perfect balance of heat and crunch. Perfectly fried to golden perfection, these chicken strips are ideal for serving as a crowd-pleasing appetizer, a main dish with fries or a fresh salad, or even paired with your favorite dipping sauces. Quick to prepare and packed with flavor, this recipe is your go-to for a spicy comfort food fix!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 3 tablespoons Hot sauce
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
Instructions
Slice the chicken breasts into thin strips, about 1 inch wide.
In a large bowl, mix the buttermilk and hot sauce together. Add the chicken strips and ensure they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and black pepper.
Place the panko breadcrumbs in a separate shallow dish.
Remove the chicken strips from the buttermilk mixture, letting any excess drip off. Coat each piece in the flour mixture, then dip it back into the buttermilk, and finally coat it in the panko breadcrumbs, pressing gently to help the breadcrumbs adhere.
Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.
Fry the chicken strips in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, or until the chicken is golden brown and fully cooked (internal temperature of 165°F/74°C).
Use a slotted spoon to remove the fried chicken, and place it on a wire rack or paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauces or alongside a fresh salad or crispy fries.
Nutrition Facts
Calories |
10291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 984.4 g | 1262% | |
| Saturated Fat | 147.0 g | 735% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4897 mg | 213% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 19.7 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 426 mg | 33% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
