Nashville Hot Chicken Strips

Why You’ll Love This Recipe

• Bold & Spicy: The chili oil adds the signature heat of Nashville hot chicken.
• Crispy & Tender: The buttermilk marinade ensures the chicken is juicy, while the coating crisps up perfectly when fried.
• Flavorful: The balance of cayenne, brown sugar, and paprika in the chili oil creates an irresistible spicy-sweet glaze.
• Easy to Make: With a bit of prep time and a few simple ingredients, you’ll have a flavorful, crispy dish in no time.

Ingredients

• 1 lb boneless skinless chicken breasts (cut into strips)
• 1 cup buttermilk
• 3 tbsp pickle juice
• 3 tbsp hot sauce
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp paprika
• 1 1/2 tsp cayenne pepper
• 1/2 tsp granulated garlic
• 2 eggs
• 1/3 cup hot oil from frying
• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1/2 tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken: In a large bowl, combine the buttermilk, pickle juice, and hot sauce. Add the chicken strips, mix well, and cover. Chill for at least 4 hours or overnight.
2. Prepare the Breading: In a shallow bowl, whisk together flour, cornstarch, salt, paprika, cayenne, and garlic powder. In another bowl, whisk together the eggs, reserved buttermilk, and hot sauce.
3. Dredge the Chicken: Remove the chicken from the marinade, letting the excess drip off. Dredge the chicken in the flour mixture, dip it into the egg wash, and return to the flour mixture, coating evenly. Set the breaded chicken on a rack.
4. Fry the Chicken: Heat oil in a deep pan or Dutch oven to 325-335°F. Fry the chicken in batches for 2-3 minutes per side, or until golden and crispy. Remove and drain on a paper towel-lined tray.
5. Make the Chili Oil: In a small saucepan, melt butter with the hot oil from frying. Stir in cayenne, brown sugar, paprika, chili powder, and salt. Warm over low heat until the sugar dissolves.
6. Coat the Chicken: Brush the fried chicken strips with the chili oil before serving.

Servings and Timing

This recipe serves 4 and takes approximately 1 hour (with marinating time).

Variations

• Adjust the Heat: Increase or decrease the amount of cayenne and hot sauce to adjust the spice level.
• Use Chicken Tenders: Chicken tenders cook faster and can be substituted for the chicken breast strips.

Storage/Reheating

• Storage: Store leftovers in the refrigerator for up to 3 days.
• Reheating: Reheat in an air fryer or a preheated 375°F oven for 5-10 minutes to retain crispiness.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs are a great alternative and will stay juicy.

Can I make the chili oil in advance?

Yes, the chili oil can be made ahead and stored in the refrigerator for up to a week.

How can I reduce the heat level?

Cut back on the cayenne pepper or hot sauce, and replace the chili oil with a milder glaze.

How do I ensure the chicken stays crispy?

Let the breaded chicken sit for 20 minutes before frying, which helps the coating adhere better during cooking.

Can I make these chicken strips without frying?

You can try baking them in a preheated 400°F oven for about 15-20 minutes, flipping halfway through, for a lighter version.

Conclusion

Nashville Hot Chicken Strips bring a spicy and crispy twist to your typical fried chicken. With their irresistible crispy coating and spicy-sweet chili oil, they’re the perfect dish to add some heat to your meal. Whether you enjoy them as a snack, a meal, or as part of a larger spread, they’re sure to be a hit!

Nashville Hot Chicken Strips

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Nashville Hot Chicken Strips are a spicy, crispy, and flavorful twist on classic fried chicken. Marinated in buttermilk and hot sauce, then fried to perfection, these strips are coated with a smoky, spicy chili oil for a satisfying kick. Serve with pickles or fries for the ultimate indulgent meal!

• Author: Amy
• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 30-40 minutes
• Total Time: 1 hour (including marinating)
• Yield: 4 servings
• Category: Main Dish, Appetizer
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb boneless skinless chicken breasts (cut into strips)

• 1 cup buttermilk

• 3 tbsp pickle juice

• 3 tbsp hot sauce

• 1 1/2 cups all-purpose flour

• 1/2 cup cornstarch

• 1 tsp salt

• 1 tsp paprika

• 1 1/2 tsp cayenne pepper

• 1/2 tsp granulated garlic

• 2 eggs

• 1/3 cup hot oil from frying

• 2 tbsp butter

• 2 tbsp brown sugar

• 1 tsp chili powder

• 1/2 tsp salt

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Instructions

• Marinate the Chicken:

  • In a large bowl, combine the buttermilk, pickle juice, and hot sauce. Add the chicken strips, mix well, and cover. Chill for at least 4 hours or overnight.

• Prepare the Breading:

  • In a shallow bowl, whisk together flour, cornstarch, salt, paprika, cayenne, and garlic powder.

  • In another bowl, whisk together the eggs, reserved buttermilk, and hot sauce.

• Dredge the Chicken:

  • Remove the chicken from the marinade, letting the excess drip off. Dredge the chicken in the flour mixture, dip it into the egg wash, and return to the flour mixture, coating evenly. Set the breaded chicken on a rack.

• Fry the Chicken:

  • Heat oil in a deep pan or Dutch oven to 325-335°F. Fry the chicken in batches for 2-3 minutes per side, or until golden and crispy. Remove and drain on a paper towel-lined tray.

• Make the Chili Oil:

  • In a small saucepan, melt butter with the hot oil from frying. Stir in cayenne, brown sugar, paprika, chili powder, and salt. Warm over low heat until the sugar dissolves.

• Coat the Chicken:

  • Brush the fried chicken strips with the chili oil before serving.

Notes

• Variations:

  • Adjust the heat level by increasing or decreasing the amount of cayenne and hot sauce.

  • Substitute chicken tenders for the chicken breasts as they cook faster.

• Storage:

  • Store leftovers in the refrigerator for up to 3 days.

• Reheating:

  • Reheat in an air fryer or preheated 375°F oven for 5-10 minutes to retain crispiness.