Crispy Spicy Garlic Buttermilk Chicken Strips
Indulge in the irresistible crunch of these Crispy Spicy Garlic Buttermilk Chicken Strips, marinated in a flavorful blend of buttermilk, garlic, and spicy pepper sauce. The tender chicken strips are coated in a perfectly seasoned flour mixture that crisps up beautifully when fried to a golden perfection. Ideal for game nights, parties, or casual dinners, these delicious chicken strips are sure to be a crowd-pleaser, leaving everyone craving more. Serve them with your favorite dipping sauces for an unforgettable culinary experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
boneless skinless chicken breasts
2 lbs (sliced lengthwise into strips)
buttermilk
2 cups (for marinating)
red pepper sauce
1 teaspoon (for marinating)
garlic cloves
2 (mashed)
all-purpose flour
2 cups (for coating)
dried oregano
1 tablespoon (for coating)
garlic powder
1 tablespoon (for coating)
paprika
1 teaspoon (for coating)
cayenne pepper
1/2 teaspoon (for coating)
salt
1/2 teaspoon (for coating)
fresh ground pepper
1/2 teaspoon (for coating)
vegetable oil
2 cups (for frying)
Instructions
1
In a deep bowl, combine the buttermilk, red pepper sauce, and mashed garlic cloves, stirring well to create a marinade.
2
Slice the boneless, skinless chicken breasts lengthwise into strips approximately 1 inch wide and 4-7 inches long.
3
Add the chicken strips to the buttermilk mixture, ensuring they are thoroughly coated. Cover the bowl and refrigerate to marinate for several hours or overnight for maximum flavor.
4
About 30 minutes before cooking, remove the marinated chicken from the refrigerator. This allows the chicken to come to room temperature.
5
In a shallow dish, mix together the all-purpose flour, dried oregano, garlic powder, paprika, cayenne pepper, salt, and black pepper. Adjust the spice levels to suit your personal taste.
6
Remove each chicken strip from the buttermilk marinade one at a time, shaking off excess liquid. Dredge the strip in the flour mixture, ensuring a thorough coating. Place coated pieces on a clean, dry baking sheet.
7
For added crunch, dip each strip back into the buttermilk mixture and then again into the flour mixture, returning them to the baking sheet.
8
In a heavy skillet or deep fryer, heat vegetable oil to 360°F (182°C), ensuring there is about 1.5 inches of oil for frying.
9
Carefully add a few chicken strips at a time to the hot oil, taking care not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and cooked through.
10
Once cooked, use a slotted spoon to remove the chicken strips from the oil and place them on clean paper towels to drain excess oil.
11
Serve the chicken strips immediately while hot and crispy, or allow them to cool to room temperature. For an extra kick, feel free to increase the cayenne pepper in your flour mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for these chicken strips?
The recipe is for Crispy Spicy Garlic Buttermilk Chicken Strips, featuring a marinade of buttermilk and garlic with a spiced flour coating.
How long should the chicken marinate?
The chicken should marinate for several hours or even overnight in the refrigerator for the best flavor.
What type of chicken is used?
This recipe uses 2 lbs of boneless skinless chicken breasts.
What are the dimensions for slicing the chicken?
Slice the chicken breasts lengthwise into strips approximately 1 inch wide and 4 to 7 inches long.
What is in the buttermilk marinade?
The marinade consists of 2 cups of buttermilk, 1 teaspoon of red pepper sauce, and 2 mashed garlic cloves.
What spices are used in the flour coating?
The coating includes dried oregano, garlic powder, paprika, cayenne pepper, salt, and black pepper.
What temperature should the oil be for frying?
The vegetable oil should be heated to 360 degrees Fahrenheit (182 degrees Celsius) before frying.
How much oil is needed for frying?
You should use enough oil to ensure there is about 1.5 inches of depth in the skillet or fryer, which is roughly 2 cups.
How do I get the chicken extra crispy?
For extra crunch, dip each strip back into the buttermilk mixture after the first flour coating and then into the flour a second time.
Should the chicken be cold when I fry it?
No, you should remove the marinated chicken from the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
What kind of oil is recommended?
Vegetable oil is recommended for frying these chicken strips.
How long do the chicken strips take to cook?
Fry the chicken strips for about 3 to 4 minutes or until they are golden brown and cooked through.
How should I drain the chicken after frying?
Use a slotted spoon to remove the strips from the oil and place them on clean paper towels to drain any excess oil.
Can I make the chicken more spicy?
Yes, you can increase the amount of cayenne pepper in the flour mixture for an extra kick.
What can I serve with these chicken strips?
They are delicious served with your favorite dipping sauces.
Should the bowl be covered during marinating?
Yes, cover the bowl while it is in the refrigerator to ensure proper marinating.
How much flour is required?
The recipe calls for 2 cups of all-purpose flour for the coating.
How much garlic powder is in the coating?
The coating mixture requires 1 tablespoon of garlic powder.
Can I serve these chicken strips cold?
You can serve them immediately while hot and crispy, or allow them to cool to room temperature.
What equipment do I need?
You will need a deep bowl for marinating, a shallow dish for dredging, a baking sheet, and a heavy skillet or deep fryer.
Is this recipe good for parties?
Yes, these strips are ideal for game nights, parties, or casual dinners and are designed to be a crowd-pleaser.
What herb is used in the flour mixture?
One tablespoon of dried oregano is mixed into the all-purpose flour.
Should I shake off excess marinade before dredging?
Yes, remove each strip from the buttermilk one at a time and shake off any excess liquid before putting it in the flour.
How many garlic cloves go in the marinade?
The recipe uses 2 mashed garlic cloves in the buttermilk mixture.
Can I adjust the salt levels?
Yes, you can adjust the spice and salt levels in the flour mixture to suit your personal taste.
What type of pepper sauce is used?
The recipe uses 1 teaspoon of red pepper sauce in the marinade.
How do I prevent overcrowding the pan?
Carefully add only a few chicken strips at a time to the hot oil to ensure they fry evenly.
What kind of pepper goes into the flour?
The recipe uses 1/2 teaspoon of fresh ground black pepper.
How much paprika is needed?
The recipe requires 1 teaspoon of paprika for the coating.
What color should the chicken be when finished?
The chicken should be fried until it reaches a beautiful golden brown color.