Ingredients:

  • 2 lbs chicken breast, cut into 3-inch strips
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 cup unsalted butter, melted
  • 3/4 cup cayenne pepper hot sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp honey
  • Vegetable oil, for frying

Instructions:

  1. In a medium bowl, whisk together buttermilk, salt, paprika, and cayenne. Submerge chicken breast strips into the brine and soak for at least 20 minutes (or up to 4 hours in the fridge).
  2. Combine flour, cornstarch, garlic powder, onion powder, salt, pepper, and cayenne in a shallow dish.
  3. Remove a chicken strip from the brine, let excess drip, and toss in the flour mixture until fully coated.
  4. Dip the floured strip back into the buttermilk brine for one second, then toss in the flour mixture a second time, pressing the breading firmly into the meat.
  5. Heat oil to 350°F (175°C). Carefully lower 3-4 strips into the oil, avoiding overcrowding, and fry until golden brown and internal temperature reaches 165°F.
  6. Whisk together melted butter, hot sauce, Worcestershire sauce, and honey to create the buffalo glaze.
  7. Toss the fried chicken strips in the buffalo sauce until evenly coated and serve immediately.