Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into strips
  • 1 cup (240ml) buttermilk
  • 1 tablespoon (15g) hot sauce (e.g., Tabasco or Sriracha)
  • 1 teaspoon (5g) smoked paprika
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (2.5g) cayenne pepper (adjust to taste)
  • 1 cup (120g) all-purpose flour
  • ½ cup (50g) cornmeal
  • 1 tablespoon (15g) cayenne pepper
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • Vegetable oil (for frying)

Instructions:

  1. In a large mixing bowl, combine buttermilk, hot sauce, smoked paprika, garlic powder, and cayenne pepper.
  2. Add chicken strips, ensuring they’re completely submerged. Cover and marinate in the refrigerator for at least 30 minutes.
  3. In a shallow dish, mix together flour, cornmeal, cayenne pepper, salt, and black pepper.
  4. Remove marinated chicken from the fridge. Let excess marinade drip off.
  5. Dredge each strip in the flour mixture, pressing down gently to ensure an even coat.
  6. In a deep saucepan, heat vegetable oil to 350°F (175°C). Use enough oil to allow the strips to float while frying.
  7. Carefully place chicken strips in the hot oil, ensuring they're not overcrowded.
  8. Fry for 5-7 minutes or until golden brown, flipping halfway through for even cooking. Use a thermometer to ensure the internal temperature reaches 165°F (75°C).
  9. Remove strips from oil and place on paper towels or a wire rack to drain excess oil.