Fried Recipe

Prepare and Marinate Chicken

Pat the chicken strips dry with paper towels. In a bowl, combine 1 cup buttermilk and 1 tsp hot sauce (if using). Add the chicken, ensuring pieces are submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the meat.

Make the Wet Batter

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp paprika. In a separate chilled container, beat 1 large egg lightly, then add 1 cup ice-cold sparkling water. Pour the wet mixture into the dry flour mixture and whisk just until mostly smooth — a few small lumps are fine. The batter should be thick enough to coat but still pourable; adjust with a tablespoon of water if it becomes too thick.

Prepare the Dry Dredge

Combine 1 cup all-purpose flour, 1/2 cup cornmeal or panko (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, and 1/2 tsp smoked paprika in a shallow dish. Mix thoroughly so spices are evenly distributed.

Heat the Oil

Pour about 3 to 4 cups neutral frying oil into a heavy-bottomed pot or Dutch oven to reach a depth of ~2 to 3 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float up immediately but not burn.

Dredge and Batter the Chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each strip in the dry dredge, pressing gently to adhere. Shake off excess flour, then dip into the wet batter, coating completely. Let excess batter drip back into the bowl for a few seconds.

Fry in Batches

Carefully lower battered pieces into the hot oil, working in small batches to avoid overcrowding (3–5 pieces depending on pot size). Fry until golden brown and cooked through, about 4–6 minutes per batch for thin tenders (internal temperature 165°F/74°C). Flip once midway for even browning. Adjust heat as needed to maintain 325–350°F; if oil gets too hot, crust will darken before the interior cooks.

Drain and Rest

Use a slotted spoon or spider to transfer fried pieces to a wire rack set over a baking sheet (do not pile them on paper towels; rack prevents sogginess). Sprinkle immediately with a light pinch of salt if desired. Let rest for 3–5 minutes to finish cooking and to crisp up.

Arrange fried pieces on a serving platter, garnish with chopped parsley and lemon wedges. Serve immediately with dipping sauces of choice (ranch, honey mustard, spicy mayo).