Chicken tender double BAM!
You’re going to love these spicy chicken strips. It’s not only the breading that has kick, it’s also the meat. The chicken tenders are marinated in buttermilk and Tabasco hot sauce. Then, things get extra spicy with a breading featuring both chili powder and cayenne pepper. It’s a delicious duo of spice that really hits the spot for heat lovers.
Spicy chicken strips aren’t just about the heat, though. There’s a lot to love in just the way they’re spiced. Both oregano and garlic powder feature predominantly among the spices. They provide a delicious earthy pungency to the chicken tenders, along with the heat. Feel free to adjust the spiciness, too, to your preferred level to get the balance just right for your taste buds.
Now onto pairing spicy chicken strips with the perfect dipping sauce. We like it quite a bit with our homemade Yum Yum sauce. It’s a nice creamy, spicy combo that’s pretty addictive together. Or try them with a spicy barbecue sauce, like this maple chipotle BBQ sauce. It brings a nice sweet and smoky flavor to the table. Or, if you prefer a tangy-sweet mustard sauce, our Cajun honey mustard sauce is an excellent option with these tenders.
Spicy Chicken Strips
- If using chicken breasts, slice the breasts lengthwise into thin strips.
- In a large bowl, combine the buttermilk, Tabasco, and 1 teaspoon garlic powder.
- Place the chicken strips in the bowl, coating them with the buttermilk mix. Allow them to sit in the buttermilk for at least 2 to 3 hours for best flavor.
- In a separate bowl, add the paprika, cayenne pepper powder, flour, oregano, black pepper, salt, and the remaining garlic powder. Stir the seasoning mix until fully combined.
- One by one, coat the chicken with the seasoning mix and place to the side. Once all coated, coat each piece once again in the buttermilk and dip in the seasoning mix once again.
- Place enough vegetable oil in a high-sided sauce pan to deep fry. Heat the oil to 365 degrees Fahrenheit.
- Place the chicken in the oil in batches of 4 to 5 pieces. Fry the chicken until the breading is a golden brown and the chicken is cooked through (typically 3 to 5 minutes).
- Remove the chicken from the oil and place the pieces on paper towels to remove excess oil.
- Repeat the frying process in batches for the rest of the chicken. Drain off excess oil, then serve.