Ingredients:

  • 1.5 lbs chicken breast, sliced lengthwise into 1-inch strips
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1.5 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 2 cups high-smoke point oil for frying

Instructions:

  1. In a large mixing bowl, whisk together 1 cup buttermilk, 1 tsp hot sauce, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Place the 1.5 lbs of chicken strips into the buttermilk mixture. Ensure every inch of the meat is covered to maximize tenderization.
  3. Cover the bowl and let it chill for at least 30 to 60 minutes.
  4. In a shallow baking dish, combine 1.5 cups flour, 1/2 cup cornstarch, and all your dry spices (paprika, garlic powder, onion powder, oregano).
  5. Drizzle 2-3 tablespoons of the buttermilk brine into the dry flour and toss with a fork. Look for small, craggy clumps forming in the flour.
  6. Take a strip from the brine, drop it into the flour, and press down firmly. Ensure the textured clumps stick to the surface of the meat.
  7. Fill a Dutch oven with 2 inches of oil and heat to 175°C.
  8. Carefully lower 3-4 strips into the oil. Fry 3-5 minutes per side until they are deep golden brown and reach 74°C internally.
  9. Drain and Rest