Use a deep fryer or fry on the stovetop using a deep-fat thermometer.
Feel free to use chicken tenders for this great tasting fried chicken.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4 to 6
- 1 1/2 to 2 pounds boneless chicken breasts, without skin
- 1 1/2 cups buttermilk
- 1/2 cup Buffalo wing sauce or 1/4 to 1/2 cup of a similar hot sauce, such as Texas Pete or Franks
- 1/2 teaspoon garlic powder
- 2 cups all-purpose flour
- 1 1/2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon sweet ground paprika
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- vegetable oil for frying
In a bowl, whisk together the buttermilk, wing sauce, and garlic powder.
Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight.
In a large shallow bowl or pie plate, combine the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and ground black pepper.
Remove the chicken pieces from the marinade, shaking off any excess. Coat each piece with the flour mixture, arranging them in a single layer on a baking sheet.
Dip each chicken strip once again in the buttermilk mixture, then coat again with the flour mixture. Discard any remaining buttermilk mixture.
In a large saucepan or deep saute pan, heat vegetable oil to 365°. Fry the chicken strips in small batches, cooking for 3 to 4 minutes, or until golden brown. Remove to paper towels to drain. Repeat with remaining chicken strips.
Serves 4 to 6.
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