They’re like boneless buffalo wings but without the messy fingers.
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 2 C + 1 tbsp all-purpose flour, divided
- 1 C + 2 tbsp Frank’s RedHot Original Cayenne Pepper Sauce, divided
- 1 C buttermilk
- 1/2 C cornstarch
- 1 1/2 tsp + 1 tsp seasoned salt, to taste
- 1 tsp cayenne pepper
- 1 large egg
- oil, for frying
- Place your chicken in a bowl and season with 1 1/2 tsp of the seasoned salt. Mix, making sure each piece is thoroughly seasoned. Next, pour in the hot sauce – reserving the two tablespoons – and stir that in. Cover the bowl tightly and place it in the fridge for at least an hour.
- In another mixing bowl whisk together the flour (reserving the lone tablespoon), cornstarch, cayenne pepper, and remaining seasoned salt.
- About 30 minutes before you’re ready to fry pull the chicken from the fridge to allow it to start to come up in temperature (so it cooks evenly). Grab yet another bowl – I know I’m sorry – and in this one whisk together the buttermilk and egg. After there are no more streaks of egg remaining, whisk in the reserved flour and hot sauce.
- Fill a 5-qt dutch oven about halfway with oil and place over medium-high heat, then set up your breading station: the bowl of chicken, the flour dredge, the buttermilk mixture, and a plate or tray to hold the breaded chicken strips.
- There shouldn’t be much excess hot sauce but if there is let it drip off each piece, then dip it into the buttermilk. Let it drip clean and then drop into the flour. Coat the piece thoroughly, pressing the flour into the sides. Shake off the excess flour and let rest on the plate. Continue until all of the chicken is breaded.
- Once the oil has reached around 375°F go ahead and start adding strips. Drag them across the top of the oil before letting them go to prevent any splatter. Don’t add too many – you want them to be able to dance around in the oil without knocking into each other too much. It usually takes me 3-4 batches.
- Use a chopstick or the edge of a spider strainer to turn the pieces occasionally while they fry. Cook them for 8-12 minutes, until golden browned and cooked through. They’ll be floating on top of the oil at this point.
- Use a spider strainer to gently lift the strips from the oil and transfer them to a wire rack over a baking sheet. If you need to keep them warm place the baking sheet in a 175° F oven. Continue until all of the chicken strips have been cooked and serve with your favorite cooling sauce (that’s ranch around here). Dassit!
- Check out the post above the recipe for all my tips and suggestions!
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes