Side Of Spicy Fried Chicken Chips Recipe

Mix marinade

In a medium bowl whisk together 1.5 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Trim chicken and slice into thin, chip-like pieces: lay each thigh or breast flat and slice against the grain into strips about 1/8–1/4 inch thick. Add the chicken strips to the buttermilk mixture, pressing them so each piece is submerged. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (up to overnight) to tenderize and flavor.

Prepare coating

While the chicken marinates (or 20 minutes before frying), combine 1 cup all-purpose flour and 1/4 cup cornstarch in a shallow wide bowl or pie dish. Add 1 teaspoon paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon cayenne (adjust to heat preference), 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk thoroughly so spices are evenly distributed.

Set up a dredging station: place the dry coating near the marinade and a wire rack or baking sheet lined with paper towels near the fryer for draining.

Heat oil

Pour about 1 cup vegetable oil into a medium heavy-bottomed skillet or Dutch oven so the oil is about 1/2 inch deep. Warm over medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour; it should sizzle immediately and brown slowly.

Dredge and fry

Remove a handful of chicken strips from the buttermilk, letting excess drip off, then toss them in the dry coating until evenly and lightly but thoroughly coated. Shake off excess flour and carefully place strips into the hot oil in a single layer, leaving space between pieces. Fry 2–3 minutes per side, turning once, until coating is golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest part. Work in batches to avoid cooling the oil.

Use tongs or a slotted spoon to transfer the fried chicken chips to the wire rack or paper towel-lined tray to drain. Repeat until all chicken is fried.

Season and rest

While still hot, sprinkle the fried chicken chips with the finishing spice (about 1/2 teaspoon smoked paprika + flaky salt mix) for a final pop of flavor. Let rest 2 minutes to set the crust.

Serve the spicy fried chicken chips with lemon wedges and 1/2 cup ranch or spicy mayo for dipping. They make a crunchy, spicy side — eat immediately for best texture.