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These zesty, crunchy buffalo chicken strips will bring restaurant-style wings right to your home. Each piece delivers that perfect mix of crispy outer layer and soft, juicy chicken inside, all coated in that bold, spicy buffalo sauce that'll wake up your taste buds.
I found the trick to amazing buffalo strips during countless game days at home - it's all about dipping the chicken three times and getting your oil just right. Once I figured these basics out, my homemade strips went from just OK to absolutely unforgettable.
Key Ingredients
- Fresh chicken strips: They're just the right size and stay tender
- Frank's RedHot: Gives you that real buffalo wing kick
- Good butter: Makes the sauce rich and helps it stick better
- Panko crumbs: Make them extra crunchy
- Fresh garlic powder: Adds extra flavor to the coating
- Oil that won't smoke: Keeps frying temperature steady
Making Your Awesome Strips
- Setting Up Your Station:
- Line up your coating stuff in order: seasoned flour, egg mix with hot sauce, and panko crumbs. This makes coating easy and keeps your fingers clean. Try to use one hand for dry stuff and one for wet.
- Getting The Coating Right:
- Push each strip firmly into the flour so it's totally covered. Dunk in egg mix and let extra drip off. Then press into panko, pushing gently so it sticks well.
- Watching The Heat:
- Get your oil to 350°F exactly, check with a thermometer or drop in a crumb to see if it bubbles gently. Keep this heat the whole time for golden, crunchy results.
- Making The Sauce:
- Melt butter slowly so it doesn't break apart, then mix in hot sauce bit by bit. Sauce should stick to a spoon, add more butter if you want it less hot.
- Putting It All Together:
- Toss hot cooked strips in warm sauce right before you serve them, making sure they're evenly coated but still crunchy.
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The best strips come with practice, and I've learned that taking your time while frying and getting your sauce temperature just right makes all the difference. A chef at my favorite restaurant once showed me that letting the strips cool for a minute before adding sauce helps them stay crunchier.
Tasty Side Options
Enjoy these strips with the classics: fresh celery and carrot sticks plus homemade blue cheese dip. For a full meal, throw in some seasoned waffle fries or tangy slaw. You could even set up different sauces with varying heat levels so everyone can pick their favorite.
Fun Twists To Try
Play around with different sauces while keeping that crunchy base. Maybe go for honey garlic, lemon pepper, or BBQ. Try an Asian twist with sweet chili or teriyaki sauce. Want more heat? Add some cayenne to your flour mix or stir hot honey into your buffalo sauce.
Keeping Leftovers Good
Store any leftover strips away from sauce so they don't get soggy. Put them in a sealed container with paper towels. When you want to eat them, warm them up in an air fryer or oven at 375°F until they're hot and crispy again, then mix with freshly warmed sauce.
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These buffalo chicken strips nail that perfect combo of crunchy coating, juicy meat, and spicy sauce. They're great for game day, parties, or just dinner with the family - they'll give you restaurant quality results that'll have everyone reaching for seconds. With the right approach and good ingredients, they'll turn out amazing every single time.
Frequently Asked Questions
- → Can I bake these instead of frying?
- Sure, pop them in a 400°F oven for 15-20 minutes and flip them halfway, though they won't turn out quite as crunchy.
- → Can I use different hot sauce?
- Any cayenne hot sauce will work fine, but Frank's RedHot gives you that true buffalo taste everyone loves.
- → How do I prevent the breading from falling off?
- Really push the panko into the chicken good and let it sit for a minute before it hits the oil.
- → Can I make these ahead?
- They're way better fresh, but you can warm them up in a 350°F oven till they crisp back up.
- → What dipping sauce goes well with these?
- You can't go wrong with good old blue cheese or ranch dressing on the side.