Crispy fried Buffalo Chicken strips

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These crispy fried Buffalo chicken strips are my twist on the classic Buffalo chicken wings made famous at the Anchor Bar in Buffalo, New York. Marinated in tangy pepperoncini juice, the chicken turns out incredibly tender and juicy, then gets coated and fried until golden and crispy before being tossed in spicy Buffalo sauce. They’re packed with flavor and guaranteed to become a family favorite!

The Anchor Bar holds a special place in my heart because it’s where I met my husband! Buffalo wings have always been more than just food to me; they’re part of my personal story and my restaurant background.

Our first place was a little hole-in-the-wall submarine sandwich and chicken wing shop that looked like it was literally being held together with duct tape. But the food was delicious, and the lines were always long! We sold chicken wings by the dozen, all the way up to buckets, with customers choosing their favorite Buffalo sauce, whether mild, medium, or hot.

These homemade Buffalo chicken strips bring back those memories, with a little twist of my own. The pepperoncini juice marinade helps tenderize the chicken while adding a delicious tangy flavor. Once fried until perfectly crispy and coated in that classic spicy Buffalo sauce, they’re perfect for game day, casual get-togethers, or whenever you’re craving restaurant-style Buffalo chicken at home.

For these homemade crispy fried Buffalo chicken strips, I use boneless, skinless chicken breasts sliced into strips. You can also use chicken tenders to save a little prep time. The secret to getting them extra tender and flavorful is marinating the chicken in pepperoncini juice. It adds a delicious tang and helps tenderize the chicken. If you don’t have pepperoncini juice, pickle juice works, too!

Once the chicken has marinated, dip each strip into beaten eggs, then coat it in the seasoned breadcrumb mixture. There’s no need to dredge the chicken in flour first. Skipping that extra step keeps the process simple while still giving you a deliciously crispy coating.

The Best Oil for Frying Buffalo Chicken

I use canola oil for frying because it has a neutral flavor and works well for deep-frying. Vegetable oil or peanut oil are good alternatives, too. Fill a heavy-bottomed pot or deep skillet with about 2–3 inches of oil, making sure to leave plenty of room at the top to prevent splattering. A deep-frying thermometer is helpful for keeping the oil at a steady temperature so the chicken cooks through while becoming golden and crispy.

For the Buffalo sauce, I’ve always used Frank’s RedHot Original Hot Sauce. It has that classic tangy, spicy flavor that makes Buffalo chicken so good. Toss the freshly fried chicken strips in the sauce just before serving for the best flavor and texture.

A stainless steel wire cooling rack is also useful for letting the fried chicken drain without trapping steam underneath, helping the coating stay crisp.

Storage and Reheating

Refrigerator: Let the Buffalo chicken strips cool, then store them in an airtight container in the refrigerator for 3–4 days. For the crispiest leftovers, store the chicken separately from any extra Buffalo sauce when possible.

Reheating: Reheat the chicken in an oven or air fryer at 375°F until heated through and crispy, usually about 5–10 minutes depending on the thickness. Add a little extra Buffalo sauce after reheating. The microwave works in a pinch, but the coating won’t be as crispy.

Freezing: You can freeze the cooked chicken strips in a freezer-safe container for up to 2–3 months. For best results, freeze them without the sauce, reheat from thawed or frozen until hot and crispy, and toss with Buffalo sauce just before serving.