Hot Chicken Sticks
Crispy, spicy, and irresistibly delicious, these Hot Chicken Sticks are the ultimate crowd-pleaser for game day snacks, family dinners, or casual gatherings. Made with tender, marinated strips of boneless chicken breasts soaked in a tangy buttermilk and hot sauce mixture, these crunchy delights are double-coated for maximum flavor with a seasoned flour blend and crisp panko breadcrumbs. Deep-fried to golden perfection in just minutes, these chicken sticks pack a bold kick from paprika, cayenne pepper, and garlic powder while staying juicy on the inside. Whether dipped into ranch, blue cheese, or spicy mayo, these easy-to-make chicken sticks are the perfect balance of heat, crunch, and crave-worthy satisfaction. Ready in under an hour, they’re sure to impress as a quick appetizer or indulgent main course. Keywords: crispy chicken strips, spicy chicken recipe, easy fried chicken sticks, game day appetizers.
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 3 cups vegetable oil
Instructions
Cut the boneless chicken breasts into thin, even-sized strips (about 1 inch wide) and set aside.
In a bowl, whisk together buttermilk and hot sauce. Add the chicken strips to the bowl, ensuring they are fully submerged. Cover and let marinate for at least 30 minutes in the refrigerator (or up to 4 hours for extra tenderness and flavor).
In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
In a separate shallow dish, beat the eggs.
Place the panko breadcrumbs in a third shallow dish.
Remove the chicken strips from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each piece of chicken in the flour mixture, shaking off excess, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Press gently to ensure an even coating.
Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to monitor the oil temperature for consistent frying.
Fry the chicken sticks in batches, being careful not to overcrowd the pan. Cook each batch for 3-4 minutes, or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Transfer the cooked chicken sticks to a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite dipping sauces like ranch, blue cheese, or spicy mayo. Enjoy!
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 101.1 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 456 mg | 10% | |
*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.
