Vegetable oil (for deep frying)
Instructions:
1. Marinate the Chicken
In a bowl, mix buttermilk, hot sauce, salt, and pepper.
Add chicken strips and let them soak for 30 minutes to 1 hour (or overnight for extra tenderness).
2. Prepare the Coating
In a separate bowl, mix flour, cornstarch, baking powder, and all the spices.
3. Coat the Chicken
Remove chicken strips from buttermilk (don’t wipe off excess).
Dredge in the flour mixture, pressing firmly to coat well.
For extra crispy strips, dip back into buttermilk and then coat again in flour.
4. Fry the Chicken
Heat oil in a deep pan to 350°F (175°C).
Fry chicken strips in batches for 5-7 minutes, until golden brown and crispy.
Remove and place on a wire rack (not paper towels) to keep them crunchy.
5. Serve & Enjoy!
🔥 Serve with ranch, honey mustard, BBQ sauce, or spicy mayo.
Pro Tip:
For an oven-baked version, bake at 425°F (220°C) for 20-25 minutes, flipping halfway. Brush with oil for a crispy texture!
