Spicy Garlic Buttermilk Battered Fried Chicken Strips
Crispy, juicy, and packed with bold flavors, these Spicy Garlic Buttermilk Battered Fried Chicken Strips are the ultimate crowd-pleasing comfort food. Marinated in a tangy buttermilk mixture infused with minced garlic, hot sauce, and smoky spices, the chicken stays incredibly tender and flavorful. A perfectly seasoned flour and cornstarch coating ensures a crunchy golden crust that shatters with every bite. Fried to perfection in hot oil, these chicken strips are irresistibly crispy yet tender on the inside. Perfect for game day, family dinners, or anytime you’re craving something indulgent, they pair beautifully with your favorite dipping sauces. With just 20 minutes of prep and a fiery kick of cayenne and smoked paprika, these fried chicken strips are a flavorful twist on a classic, sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 cups Buttermilk
- 4 cloves Garlic cloves, minced
- 2 tablespoons Hot sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 4 cups Vegetable oil
Instructions
Slice the chicken breasts into strips about 1 inch wide and set aside.
In a large bowl, mix buttermilk, minced garlic, hot sauce, salt, black pepper, cayenne pepper, and smoked paprika. Whisk until well combined.
Add the chicken strips to the buttermilk marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
In another large bowl, mix all-purpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper. This will be your dry coating mix.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain the correct temperature.
Remove the chicken strips from the buttermilk marinade, letting any excess liquid drip off, and dredge them in the dry coating mix. Press the coating onto the chicken to ensure it adheres well.
Carefully place the coated chicken strips into the hot oil, a few at a time, without overcrowding the pan. Fry for 5-6 minutes, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken strips to a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce and enjoy!
Nutrition Facts
Calories |
8989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 864.2 g | 1108% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 539.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 4399 mg | 191% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 24.9 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 679 mg | 52% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1820 mg | 39% | |
*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.
