Ingredients:

  • 4 large Chicken Breast Fillets (approx. 6 oz each), cut into 1-inch thick strips or fingers
  • 1 ½ cups Buttermilk (full-fat preferred)
  • 1 teaspoon Hot Sauce (e.g., Tabasco or similar)
  • 1 teaspoon Kosher Salt (for marinade)
  • ½ teaspoon Freshly Ground Black Pepper (for marinade)
  • 2 cups All-Purpose Flour
  • ½ cup Cornflour (Cornstarch)
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Cayenne Pepper
  • 1 teaspoon Dried Thyme or Oregano
  • 1 teaspoon Salt (extra, for coating)
  • 1 teaspoon Pepper (extra, for coating)
  • 4–6 cups High Smoke Point Oil (e.g., Rapeseed/Canola, Peanut, or Vegetable), for frying

Instructions:

  1. Prep the Chicken: Slice the chicken breasts lengthwise into uniform strips (approx. 1 inch thick) to ensure even cooking.
  2. Combine Marinade: In a medium bowl, whisk together the buttermilk, hot sauce, salt, and pepper.
  3. Soak: Add the chicken strips to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally 4 to 8 hours.
  4. Mix Dry Ingredients: In a large, shallow dish, whisk together the flour, cornflour, smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, and the extra salt and pepper. Ensure the spices are evenly distributed.
  5. First Coat: Remove the chicken strips from the buttermilk, letting any excess drip off (do not pat dry). Dredge the strips individually in the seasoned flour mixture, pressing firmly so the coating adheres completely.
  6. Re-Wet: Quickly dip the coated strip back into the remaining buttermilk marinade for 2–3 seconds (just enough to dampen the surface).
  7. Second Coat (The Crunch Coat): Immediately return the re-wet strip to the dry flour mixture. Press and squeeze the coating onto the chicken again, ensuring you create craggy, rugged bits of flour mixture.
  8. Rest the Coating: Place the double-dredged chicken strips onto a wire rack. Allow them to sit at room temperature for 15 minutes before frying. This resting time is crucial for the coating to set.
  9. Heat the Oil: Pour the oil into a heavy pot or deep fryer. Heat the oil slowly to a steady temperature of 325°F to 350°F (160°C to 175°C), using a digital thermometer to monitor the heat.
  10. Fry in Batches: Carefully lower 3–4 strips of chicken into the hot oil using tongs (do not overcrowd the pot).
  11. Cook: Fry for 4–6 minutes per batch, turning occasionally, until the chicken is deep golden brown and the internal temperature reaches 165°F (74°C).
  12. Drain and Season: Remove the chicken and immediately transfer it to the wire rack. Lightly sprinkle with a pinch of salt while still hot.
  13. Serve Hot: Repeat with remaining chicken, maintaining the oil temperature between batches, and serve immediately.