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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!

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

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.

Find it online: https://chocolatecoveredamy.com/nashville-hot-chicken-strips/