Crispy fried Buffalo chicken Strips
These crispy fried Buffalo chicken strips are marinated in tangy pepperoncini juice, coated in seasoned breadcrumbs, and fried until golden and crunchy. Tossed in classic Buffalo hot sauce, they’re tender, juicy, and full of flavor. Serve them as a game-day appetizer, party snack, or easy family dinner.
Ingredients
- 2 skinless boneless chicken breast
- 1 cup pepperoncini juice
- 2 eggs
- 2 cups bread crumbs
- 1 cup grated parmesan cheese
- 4 cups olive oil canola oil for frying
- 1 stick of butter
- 1 cup franks hot sauce
- 2 tsp. each garlic + onion + and paprika powder
- Chopped Italian parsley
- Ranch dressing for dipping
Instructions
- Start by cleaning your chicken pat dry. Salt and pepper to taste. Cut into strips of equal size. Then marinate in the pepperoncini juice for at least one hour.
- Add the bread crumbs, parmesan and Italian parsley to one bowl mix to combine and the eggs to another wisk to blend
- Remove the chicken from the marinate and pat dry. Dip first in the egg then in the bread crumb mixture. repeat the process with all the chicken pieces.
- Bring the oil yo medium high heat, Fry the chicken fingers until golden brown. About five minutes. being sure not to over crowd the pan, Repeat the frying for all the chicken. Drain on paper towels.
- Meanwhile make the hot sauce. In a small saucepan melt the butter. Add the hot sauce, garlic, onion and paprika, simmer on low for 5 minutes
- Toss the chicken in the hot sauce top with more hot sauce and Italian parsley.
Notes
Keep the oil close to 350°F and fry the chicken in small batches. Overcrowding the pan lowers the oil temperature and can make the coating greasy instead of crispy.