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Ingredients
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Chicken & Marinade
Breading
Batter (optional double-dip)
Frying & Finishing
Dipping Sauce (optional)
Method
Chicken & Marinade
- 1
Prepare chicken
Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1 to 1 1/4 inches wide and 4 inches long. Pat the strips dry with paper towels.
- 2
Marinate
In a bowl combine buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Submerge the chicken strips in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 6 hours. This tenderizes and seasons the chicken.
Breading
- 3
Mix dry breading
In a shallow wide dish or rimmed baking sheet, whisk together 1.5 cups flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.
- 4
Set up dredging station
Prepare a second shallow dish for the optional batter and a third plate or rack for the coated strips. If skipping batter, you can use the flour mixture and beaten egg (see batter section).
Batter (optional double-dip)
- 5
Make batter
Whisk together 1/2 cup flour, egg, cold sparkling water (or beer), and 1/4 tsp salt until just combined. Batter should be thick but pourable; add a tablespoon more water if too thick.
- 6
Dredge technique
Remove a chicken strip from the marinade, letting excess drip off. Dredge first in the seasoned flour, shaking off excess. Dip into the batter to coat, then immediately return to the seasoned flour for a final coat, pressing lightly so the flour adheres. Place on a wire rack while you finish breading remaining strips. For a single-coat version: dip marinated strip in beaten egg or leave as-is and dredge once in seasoned flour.
Frying & Finishing
- 7
Heat oil
Pour vegetable oil into a large heavy pot or deep fryer to a depth of about 2–3 inches (approximately 4–6 cups depending on your pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown slowly, not burn immediately.
- 8
Fry chicken
Working in batches (do not overcrowd), gently lower coated chicken fingers into the hot oil. Fry for 3 to 4 minutes per side (about 6–8 minutes total) until the breading is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Turn once halfway through for even color. Adjust heat to maintain 325–350°F if needed.
- 9
Drain
Use a slotted spoon or spider to remove cooked strips and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Sprinkle immediately with a light pinch of salt if desired.
- 10
Dipping Sauce (optional)
- 11
Make sauce
Whisk together mayonnaise, honey, Dijon mustard, and optional hot sauce in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.