Buffalo Chicken Strips Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 equal strips about 1" wide so total yields roughly 12 strips.

Set up breading stations

In a shallow bowl combine the flour, cornstarch, salt, pepper, garlic powder, and paprika. In a second bowl whisk the eggs with the buttermilk until smooth. In a third shallow bowl place the panko breadcrumbs.

Coat chicken

Working with a few strips at a time, dredge each strip first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, allowing excess to drip off, then press into the panko to fully coat. Place breaded strips on a wire rack set over a sheet tray; let rest 10 minutes to help coating adhere.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2"–1" (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns when dropped in.

Fry chicken

Fry the breaded strips in batches without crowding for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked strips to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed.

While the last batch of chicken is frying, melt the butter in a small saucepan over low heat. Once melted, remove from heat and whisk in the hot sauce, Worcestershire, honey and salt until smooth and glossy. Taste and adjust heat or salt as desired. Keep warm.

Toss chicken in sauce

Place the fried chicken strips in a large mixing bowl. Pour the warm buffalo sauce over the strips and gently toss to coat evenly. Serve immediately so coating remains crisp but saucy.

In a small bowl combine mayonnaise, sour cream, blue cheese crumbles, lemon juice, garlic powder, salt and pepper. Stir until smooth; refrigerate until serving. Adjust consistency with a little milk if too thick.

Arrange buffalo chicken strips on a platter, sprinkle with chopped parsley if using, and serve hot with the blue cheese dipping sauce and extra buffalo sauce on the side.