Hot Chicken Strips Recipes

NASHVILLE HOT CHICKEN TENDERS

Steps:

• In a large bowl, whisk flour, cornstarch, salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder.
• In a separate large bowl, whisk buttermilk and hot sauce. Set aside.
• Dip each chicken piece into flour mixture, then into buttermilk, then back into flour. Thoroughly coat each piece. Once finished coating chicken, and let it sit on a baking sheet for 15-20 minutes, until coating has set.
• While coating sets, add 2 inches vegetable oil to a heavy bottom skillet or pot. Set to medium-high heat.
• Flick a bit of flour into the oil. If it begins to sizzle and fry golden brown, the oil is ready.
• Carefully drop in 4 tenders at a time. Fry about 2-3 minutes on each side. Do not overcrowd the pan.
• Use tongs to remove chicken from oil. Place on paper towels or a wire rack to drain.
• Once chicken is fried, whisk 1 cup of the frying oil you used to fry the chicken, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika until well blended.
• Brush the mixture all over the hot chicken tenders.
• To serve, place hot chicken over white bread. Serve with pickles on toothpicks.
• Enjoy!

HOT CHICKEN STRIPS

Steps:

• Combine garlic, ginger, soy sauce, lemon juice, Tabasco sauce, vinegar, oil and pepper in bowl.
• Marinate chicken for 15 minutes.
• Cook chicken on barbeque 6-8 minutes, turn and baste often.

HOT HONEY FRIED CHICKEN STRIPS

Steps:

• Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
• Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
• When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
• Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
• Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
• Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
• Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
• Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
• Serve the fried chicken strips immediately with the hot honey.

EASY CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.