Juicy buttermilk-marinated chicken strips with a craggy, peppery fried coating and a creamy, tangy, Worcestershire-spiked dipping sauce.
KBy kympro
Servings
4
3 pieces Boneless skinless chicken breasts
1.5 cup Buttermilk
1 tbsp Hot sauce
2 tsp Kosher salt
1.5 cup All-purpose flour
2 tbsp Cornstarch
2 tsp Coarse black pepper
1 tsp Garlic powder
1 tsp Paprika
1 tsp Baking powder
4 cup Vegetable oil for frying
0.75 cup Mayonnaise
2 tbsp Ketchup
1 tbsp Worcestershire sauce
0.5 tsp Garlic powder (for sauce)
0.5 tsp Black pepper (for sauce)
1 tsp Lemon juice
Calories
2660 kcal
Protein
48g
Carbs
50g
Fat
255g
Fiber
2g
Sugar
6g
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Marinate Chicken
1. Slice the chicken breasts lengthwise into strips about 2 cm (3/4 inch) thick. Whisk the buttermilk, hot sauce and kosher salt in a bowl, add the chicken, cover and refrigerate for at least 4 hours or up to overnight.
3 pieces Boneless skinless chicken breasts,
1.5 cup Buttermilk,
1 tbsp Hot sauce,
2 tsp Kosher salt
Make Sauce
2. Stir the mayonnaise, ketchup, Worcestershire sauce, garlic powder (for sauce), black pepper (for sauce) and lemon juice until smooth. Chill while you fry so the flavors meld.
0.8 cup Mayonnaise,
2 tbsp Ketchup,
1 tbsp Worcestershire sauce,
0.5 tsp Garlic powder (for sauce),
0.5 tsp Black pepper (for sauce),
1 tsp Lemon juice
Coat Chicken
3. Whisk the all-purpose flour, cornstarch, coarse black pepper, garlic powder, paprika and baking powder in a wide dish. Drizzle 3 tablespoons of the leftover buttermilk marinade into the flour and rub with your fingers to make shaggy clumps for a craggy crust.
1.5 cup Buttermilk,
1.5 cup All-purpose flour,
2 tbsp Cornstarch,
2 tsp Coarse black pepper,
1 tsp Garlic powder,
1 tsp Paprika,
1 tsp Baking powder
4. Lift each chicken strip from the marinade, letting excess drip off, then press firmly into the flour mixture to coat thickly. Rest the coated strips on a rack for 10 minutes so the coating sets.
Fry and Serve
5. Heat the vegetable oil in a heavy pot to 175°C (350°F). Fry the chicken in batches of 4 to 5 strips for 5 to 6 minutes, turning once, until deep golden and the internal temperature reaches 74°C (165°F).
4 cup Vegetable oil for frying
6. Drain the fried chicken on a wire rack, season lightly with a pinch of salt if desired, and serve hot with the dipping sauce.
2 tsp Kosher salt
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