You can serve these Buffalo Chicken Strips as an appetizer, or on a salad, in a wrap or sandwich. They are loaded with a buttery buffalo sauce, and are the perfect dinner for tonight, the start of football season!
Growing up in Canada, so close to Buffalo, NY, we drove across the river, to “The States”, and got Buffalo Wings from a little place called Honey’s at least once a week. Since I grew up, basically in Upstate New York, and there being Buffalo Wings on every corner (well, as soon as you crossed the border into America), I am very picky about my Buffalo sauce. It’s been really hard to find wings in any of the states that I have lived in that compare to those up north. There was that place in Daytona Beach, but it still was no Honey’s.
My quest to find good Buffalo Wings, or really, just good Buffalo sauce, has time after time, lead me back to my kitchen, where I have played around with the ratios of butter, and hot sauce, and other ingredients to make the perfect sauce. These Buffalo Chicken Strips are easy to make, are ready fairy quickly – in about an hour, and are the perfect finger food for sitting in front of the TV, watching some Thursday Night Football! Serve them up with your favorite side dishes, and some homemade buttermilk ranch.
1 lb boneless skinless chicken breast
1 cup buttermilk – learn how to make your own buttermilk with milk and lemon juice
2 cups all purpose flour
1/2 cup panko bread crumbs
1 tbsp corn starch
2 tsp salt
1 tsp each; black pepper, garlic powder and paprika
oil, for frying
homemade buttermilk ranch, for dipping
For Buffalo Sauce:
1/3 cup butter, melted
1/4-1/2 cup hot sauce (depending on how hot you like it)
2 tsp garlic salt
1 tsp paprika
Heat 2” of oil in a large skillet until it reaches 375 degrees.
Slice chicken into thin strips and soak in buttermilk for 30 minutes.
In a large bowl, mix flour, corn starch, bread crumbs and spices until well combined.
Drain chicken, and dredge in flour mixture.
Fry for 4-5 minutes, or until chicken reaches an internal temperature of 165 degrees. Drain chicken on paper towel, and sprinkle with a pinch of salt.
Toss cooked chicken in buffalo sauce and serve right away with your favorite dipping sauce.
To make buffalo sauce, combine all ingredients together and heat.