Serves 12
Ingredients
- 3 lbs Chicken Breasts (cut into 4 strips each)
- 2 Tbsp pickle juice
- 1 Tbsp Frank's hot sauce
- 1 cup buttermilk divided
- 1 cup flour
- 1 cup breadcrumbs
- 1 tsp salt
- 3/4 tsp ground black pepper
- 4 Tbsp salted butter
- 1 Tbsp light brown sugar optional to reduce heat if desired
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/8 tsp salt
Directions
- Combine chicken strips, pickle juice, hot sauce, and 1/2 cup buttermilk in a medium bowl. Allow the chicken to marinate in the refrigerator for at least 1 hour or overnight.
- Combine flour, salt, and pepper in a shallow dish. Add the remaining 1/2 cup of buttermilk to another bowl.
- Dip chicken in seasoned flour then buttermilk and then dredge in breadcrumbs. Set the chicken strip on a plate and continue with the remaining strips. Mist or brush chicken with olive oil to promote frying and mask any flour taste.
- Preheat the Air Fryer to 380°F and spray the air fryer basket with olive oil or coconut oil or brush with vegetable oil - do not use regular nonstick cooking spray. -OR- fry in a pan on stovetop set to just above MED heat.
- Place 6 chicken strips in the air fryer basket in a single layer making sure not to overlap. Cook for 6 minutes, turn the strips and cook for an additional 6 minutes until an instant-read thermometer reaches 165°F. Repeat with the second batch.
- While the chicken is cooking, prepare the hot sauce. In a small saucepan on medium heat combine all sauce ingredients. Stir and cook until the mixture has melted. Serve the sauce brushed over hot chicken strips or brushed on a burger bun.
