Spicy Chicken Dippers
Dive into bold flavors with these irresistible Spicy Chicken Dippers, a perfect combination of crispy golden fried chicken strips and a fiery glaze that tantalizes the taste buds. Made with tender boneless chicken breast, these dippers are marinated in a spiced buttermilk mixture to ensure every bite is juicy and flavorful. Coated in a triple-layered breading of seasoned flour, panko breadcrumbs, and aromatic spices like paprika, cayenne, and garlic powder, they fry to crunchy perfection. To top it off, they’re tossed in a spicy-sweet sauce of hot sauce and honey for the ultimate kick. Perfect for game day, party platters, or a fun family dinner, these chicken dippers are best served hot with a creamy dipping sauce like ranch or blue cheese. Ready in just 35 minutes, they bring the heat while remaining irresistibly crispy and tender!
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breast
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 2 large Eggs
- 0.5 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 1.5 teaspoons Salt
- 1 cup Panko breadcrumbs
- 1 liter Vegetable oil
- 3 tablespoons Hot sauce
- 1 tablespoon Honey
Instructions
Cut the boneless chicken breasts into strips about 1 inch wide and 3 inches long.
In a medium bowl, whisk together the buttermilk, eggs, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and half the salt. Add the chicken strips to the buttermilk mixture and let them marinate while you prepare the coating.
In another bowl, combine the all-purpose flour, cornstarch, onion powder, 1 teaspoon of paprika, cayenne pepper, black pepper, and the remaining salt. Mix well.
Place the panko breadcrumbs in a separate shallow bowl.
Remove each chicken strip from the buttermilk mixture, allowing excess to drip off. Coat it in the flour mixture, then return it to the buttermilk mixture, and finally coat it in the panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Test the oil by dropping in a small piece of bread—if it sizzles and turns golden brown within 1 minute, the oil is ready.
Working in batches, fry the chicken dippers for 4-5 minutes, flipping as needed, until golden brown and fully cooked. Remove them from the oil and drain on a plate lined with paper towels.
In a small bowl, mix the hot sauce, honey, and remaining paprika. Toss the cooked chicken dippers in this sauce for a spicy glaze.
Serve hot with your favorite dipping sauce, such as ranch or blue cheese.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 142.5 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 463 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.
