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Ingredients
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Chicken & Marinade
Breading
Dredge & Fry
Smoked Aioli
B&B Pickles & Garnish
Method
Chicken & Marinade
Prep chicken
Slice the chicken breasts into even 1/2-inch strips (about 12–16 strips per pound). Pat strips dry with paper towels.
Marinate
In a bowl, whisk together buttermilk, hot sauce and 1 tsp kosher salt. Add chicken strips and fully submerge. Cover and refrigerate for at least 1 hour or up to 4 hours (longer for more tenderness).
Breading
Mix dry ingredients
In a shallow bowl or rimmed baking sheet, combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne and 1 tsp kosher salt. Whisk thoroughly to distribute spices and aerate the mixture.
Dredge & Fry
Prepare dredge
In a second shallow bowl, beat the eggs with 2 tablespoons water to make an egg wash.
Heat oil
Pour neutral oil into a large heavy skillet or Dutch oven to a depth of about 1" (about 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breading—bubbles should form and it should sizzle immediately.
Bread the chicken
Working in small batches, remove chicken from marinade, letting excess drip back into the bowl. First dredge each strip in the seasoned flour mixture, shake off excess, dip into the egg wash, then return to the flour for a final coat, pressing lightly so the flour clings. Place breaded strips on a wire rack or tray and let rest 5 minutes to help the coating set.
Fry
Fry the strips in batches without crowding (3–5 strips depending on pan size). Cook 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature at 325–350°F. Remove with a slotted spoon to a paper towel-lined rack or wire rack set over a sheet pan to drain. Keep finished strips warm in a 200°F oven while remaining batches cook.
Season after frying
Immediately after frying, sprinkle a light pinch of kosher salt over each batch to taste.
Smoked Aioli
Make aioli
In a small bowl, combine mayonnaise, smoked paprika, lemon juice, Dijon mustard, minced garlic, optional hot sauce, 1/4 tsp kosher salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning, adding more lemon for brightness or hot sauce for heat. Refrigerate until ready to serve.
B&B Pickles & Garnish