Ingredients
Equipment
Method
- Season the buttermilk: Mix buttermilk with salt, paprika, garlic powder, onion powder, black pepper, and optional hot sauce.
- Soak the chicken: Add chicken strips to the seasoned buttermilk. Refrigerate 1–4 hours (minimum 30 minutes).
- Make the dredge: Combine self‑rising flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, and pepper in a large bowl.
- First dredge: Remove chicken from buttermilk, let excess drip off, and coat lightly in the flour mixture.
- Quick dip (for extra‑crispy): Dip the floured chicken back into the buttermilk briefly—just enough to moisten the surface.
- Final dredge (for extra‑crispy): Press each strip firmly into the flour mixture to create shaggy, craggy bits for maximum crunch.
- Rest the coated strips: Place dredged strips on a rack or tray for 10 minutes so the coating adheres and hydrates.
- Fry: Heat oil to 350°F. Fry strips 3–5 minutes until internal temperature reaches 165°F (74°C) and golden brown.
- Drain & serve: Place on a wire rack to keep the crust crisp. Serve hot.
Nutrition
Notes
Crispy vs Extra‑Crispy Options
- Extra‑Crispy: Use the full double‑dredge method — flour → buttermilk → flour — and press firmly to create shaggy, craggy bits.
- Crispy (lighter crust): Skip the quick dip and final dredge. Use one dredge only — buttermilk → flour — for a thinner, tender crust.
- Maintain oil at 350°F for even browning.
- Fry in small batches to avoid temperature drops.
- Always drain on a wire rack, not paper towels.
- Marinate up to 24 hours for deeper seasoning.
- Dredged strips can rest up to 30 minutes before frying.
