Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
  • 1 cup (240ml) buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • Vegetable oil or canola oil, for frying

Instructions:

  1. In a large bowl, combine buttermilk, egg, hot sauce, salt, and pepper. Add chicken strips, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  3. Remove chicken from the marinade, letting excess drip off. Dredge each strip in the flour mixture, pressing to ensure even coating. Shake off excess flour.
  4. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add chicken strips in batches (do not overcrowd).
  5. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove chicken strips from oil and place on a wire rack lined with paper towels to drain excess oil.
  7. While chicken is frying, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder in a small bowl.
  8. Serve hot chicken strips with honey mustard dip.